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Stone Fruit + Blackberry Crumble Pie

Stone Fruit + Blackberry Crumble Pie
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
Stone fruits make the best pie
September 14, 2016


  • 2 lb. stone fruit, such as peaches, nectarines and plums, pitted and sliced
  • 1/2-1 cup blackberries or raspberries
  • 1/2 cup sugar
  • 3 Tbsp. cornstarch or all-purpose flour
  • Pinch salt

  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned or quick oats
  • 2-3 Tbsp. butter


  • 1
    Preheat the oven to 400°F.
  • 2
    Slice the stone fruits into a large bowl. Add the berries. In a bowl, stir together the sugar, cornstarch and salt. Sprinkle over the fruit and gently toss to coat. Dump contents into the shell, shaking any leftover sugar from the bottom of the bowl overtop.
  • 3
    In the same bowl, mix the brown sugar, flour, oats and butter with a fork, until well combined and crumbly. Scatter over the fruit. Bake for 1 hour, or until bubbly and deep golden. If the crust is browning too quickly, cover it loosely with a piece of foil.
  • 4
    Cool the pie completely on a wire rack before serving with ice cream or whipped cream.

No nutrition information available for this recipe
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