Peach Blueberry Streusel Slab Pie

This Peach Blueberry Streusel Slab Pie is perfect for all your spring and summer parties! A buttery crust, topped with sweet, juicy peaches and blueberries and a delicious streusel that’s guaranteed to please all your friends and family!

Peach Blueberry Streusel Slab Pie

I’ve always enjoyed the peach blueberry combination. How bout you guys? And what about streusel? Any takers? You know I’m in. I’m all about the streusel.

And with the kick-off to summer just a few short weeks away, and hopefully some small family gatherings this summer, this pie is just PERFECT!

There’s no rolling out pie crusts with this slab pie. You’ll just press the dough into the bottom of your sheet pan. Easy peasy!

Your filling will be a combination of sweet, juicy peaches, plump blueberries, fresh lemon juice, sugar, cornstarch and spices, while the streusel is a combo of standard streusel ingredients with some added chopped pecans for crunch.

This slab pie makes about 15 servings, so it’ll feed a crowd. And it’s wonderful served warm with fresh whipped cream or vanilla ice cream.

I guarantee this will be a hit at your house just like it is at ours. Enjoy!

More Fruit Dessert Recipes to Enjoy

Summer Peach Hand Pies

Sweet Cherry Pistachio Tea Cakes

Streusel Topped Cherry Pie Bites

Peach Blueberry Streusel Slab Pie

Author: MaryAnn Dwyer

Servings: 15 servings

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This Peach Blueberry Streusel Slab Pie is perfect for all your spring and summer parties! A buttery crust, topped with sweet, juicy peaches and blueberries and a delicious streusel that's guaranteed to please all your friends and family!

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients  

Streusel

• 1 cup all-purpose flour
• 1/2 cup light brown sugar, firmly packed
• 2 Tbsp. granulated sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup pecans, roughly chopped

Crust

• 1 cup (two sticks) unsalted butter, at room temperature and cut into cubes
• 3 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt

Filling

• 5 large peaches, pitted and cut into 1/2-inch wedges
• 1 1/2 cups blueberries
• 1 cup light brown sugar, firmly packed
• 1/4 cup granulated sugar
• 3 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. cornstarch
• 1 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt

Instructions 

Streusel

• In a medium bowl, combine all streusel ingredients and mix with a fork until well combined and crumbly. Set aside.

Crust

• Preheat oven to 375 degrees. Spray a 10x15-inch rimmed sheet pan with nonstick cooking spray. Combine all dough ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed until the mixture starts to comes together, then use your fingers to form the dough into large clumps. Drop the dough in large pieces onto your prepared baking sheet. Use your fingers to press the dough evenly in the pan and 1/2-inch up the sides. Set aside.

Filling

• In a large bowl, toss peaches with brown sugar, granulated sugar, lemon juice, cornstarch, vanilla, cinnamon and kosher salt until the cornstarch dissolves. Add the blueberries. Top the prepared crust with the fruit mixture. Bake for 25 minutes.
• Remove the pie from the oven and top with the streusel. Continue to bake the pie for an additional 20 minutes until the filling is bubbly and the streusel is lightly browned. Remove from the oven to cool on a wire rack. Serve warm with fresh whipped cream or vanilla ice cream, if desired.

Notes

If you can't find peaches, you can also use nectarines for this pie.

If you're not a fan of pecans, you can substitute walnuts or sliced almonds.

Keyword: pie, slab pie, sheet pan, peaches, blueberries, streusel

Cuisine: American

Course: Dessert