Peach Blueberry Pie Recipe – Easy Crumb Topping Summer Pie

I’m from the Northeast where blueberry and apple pies are predominant. My wife is from the South where pecan and peach pies are usually the only options on the menu. After trying several different recipes for peach blueberry pie, I knew I had to come up with my own. I added a brown sugar crumb topping, similar to the one usually found on Dutch apple pie.

Depending on where you live you’ll probably have to use frozen blueberries for this recipe. If you live in the North where wild blueberries grow everywhere, chances are you won’t be able to find good peaches. If you live in the South, the only fresh blueberries you’ll be able to find are high bush, and they are not recommended for baking. This recipe is based on the assumption that you’ll be using fresh peaches and frozen wild blueberries.

Frozen blueberries release more liquid when they bake than fresh blueberries. After blueberries are picked they’re flash frozen, which creates ice crystals. Many recipes for blueberry desserts claim you don’t need to drain frozen blueberries. Oh yes you do! Frozen blueberries contain up to 20% more liquid than fresh blueberries. If you want to know the technical details of why this is true, check out my article on Key Tips For Making Blueberry Pie.

This recipe can be made with either fresh or frozen peaches. If you use frozen peaches, be sure to allow them to drain for at least 10 minutes. Peaches retain a lot of the syrup they’re packed in. I don’t recommend using canned peaches unless absolutely necessary. Canned peaches can be used but require special consideration, which I covered in my Peach Pie Recipe With Canned Peaches.

Fresh peaches will need to be peeled and sliced. The easiest way to peel the peaches is to boil them. Fill a bowl with ice water. Boil the peaches in hot water for about 45 seconds. Using a large spoon or tongs, move the peaches from the boiling water directly into the ice water. The skins should slip right off. Be sure to cut an X into the bottom of the peaches to help the skins slip off.

Peach blueberry pie made with fresh peaches and a refrigerated crust brings together two flavors that naturally complement each other. Blueberries add deep, jelly-like sweetness, while ripe peaches bring bright, floral juiciness that softens into syrup as they bake. Together, they create a filling that tastes like peak summer—sweet, tangy, and fragrant—without needing much added sugar or spice. The fruit releases just enough juice to bubble up around the edges, creating that glossy, irresistible look that makes a pie feel homemade and abundant.

Using a refrigerated crust for this pie keeps the process simple while still delivering a flaky, golden base that supports the juicy filling. It browns evenly, holds its shape, and lets the fruit take center stage, making the pie approachable for bakers of any skill level. Whether topped with a full crust, a lattice, or a crumb layer, which this recipe is for, the combination of fresh peaches, frozen blueberries, and a reliable premade crust produces a pie that feels rustic, vibrant, and celebratory. It’s the kind of dessert that tastes like sunshine and comfort at the same time.

What You’ll Need To Make This Pie

Tools & Utensils

• 9-inch deep dish pie plate
• Wire cooling rack
• Wire whisk
• Baking or cookie sheet
• Large bowl
• Medium bowl
• Spatula or spoon
• Measuring cup
• Set of measuring spoons

Key Ingredients

For The Filling

• Refrigerated pie crusts
• Frozen blueberries
• Fresh peaches
• Granulated sugar
• Light brown sugar
• Cornstarch
• Lemon juice
• Ground nutmeg
• Ground cinnamon

For The Crumb Topping

• All-purpose flour
• Light brown sugar
• Ground cinnamon
• Butter cold