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Overhead photo of peach blueberry streusel slab pie
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5 from 3 votes

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!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: pie, slab pie, sheet pan, peaches, blueberries, streusel
Servings: 15 servings
Calories: 474kcal
Author: MaryAnn Dwyer



  • 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


  • 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


  • 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



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


  • 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 low speed until the mixture comes together into a large clump. 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.


  • 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.


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.


Calories: 474kcal | Carbohydrates: 67g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 169mg | Potassium: 235mg | Fiber: 3g | Sugar: 36g | Vitamin A: 823IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg