Today, while I was working on my entry for this month’s You Want Pies with That?, I decided to throw together another little creation- Mini Blueberry Peach Pie and Blueberry Peach Crumble. I was feeling summery, and these little treats really did the trick!

To make the pie, I used up some leftover tart dough (a la Dorie) that I had in the freezer. I molded it into one of my mini-springform pans, added the filling and covered it all with crumb topping. I baked the pie at 350 for 30-40 minutes.

I had some leftover filling and topping, so I threw it in together in some ramekins to make a crumble. I also baked those at 350, for about 25 minutes. The result was super tasty – the blueberries melt into a sweet syrup and the peaches give a freshness to each bite. Everything came together with pantry items- if you don’t have them all, this is an easy recipe to mix and match!

Blueberry Peach Pie Filling
(mine made enough for one mini pie and 2 small crumbles, about 2 cups)
1 can sliced peaches, drained
1 container fresh blueberries
1/3 cup sugar
1-2 tbs fresh lemon juice
1-2 tbs flour
1/2 tsp cinnamon

In a small bowl, mix peaches,blueberries and lemon juice. In another small bowl, mix sugar, flour and cinnamon. Add dry ingredients to fruit and mix well to cover. Use as a pie filling or for other baked desserts.

Crumb Topping
(this will cover one regular 9” pie or crumble)

1/2 cup very cold butter, cut into chunks
3/4 cup flour
1/2 cup granulated sugar

Combine all ingredients in food processor. Pulse until crumbly. Use to top pies, fruit, coffee cakes, or other baked desserts.