Bake mini peach blueberry crumble pies with simple pantry staples and a few practical tools from Kiss the Cook for an easy late-summer dessert.

Mini pies feel special without turning dessert into a project

Late-summer fruit is usually at its best when you keep the recipe simple, and these mini peach blueberry crumble pies do exactly that. They bake in individual 5-inch pans, which means everyone gets plenty of flaky crust, a bubbling fruit center, and a buttery crumble top without wrestling with a full-size pie plate. They are practical enough for a Friday night dessert, easy enough for a weekend baking session with kids nearby, and pretty enough to carry to a casual supper with friends.

The filling leans on ripe peaches for sweetness and blueberries for a little color and brightness. A spoonful of lemon juice keeps everything lively, while cornstarch thickens the juices so the pies slice and serve neatly after a short rest. If your peaches are especially sweet, you can hold back a tablespoon of sugar. If they are a little tart, the full amount gives you a balanced filling that still tastes like fresh fruit instead of jam.

What makes this recipe especially useful for a small kitchen is that the steps are straightforward. Mix the dough, chill it briefly, stir together the filling, and finish with a simple crumble topping. A pastry blender speeds up the dough, a glass measuring cup keeps the filling tidy, and small pie pans help the pies bake evenly. None of that is fussy, but each tool makes the job smoother.

A few smart details make these pies easier

First, cut the peaches into small, even pieces so they soften at the same pace as the blueberries burst. Second, set the filled pie pans on a sheet pan before baking. Fruit pies love to bubble, and the sheet pan catches any drips while making the transfer in and out of the oven much easier. Third, let the baked pies cool for at least 20 minutes before serving. That short pause gives the juices time to settle, which means a better bite and less of a runny mess on the plate.

These pies are also flexible. Serve them warm on their own, with a scoop of vanilla ice cream, or with lightly sweetened whipped cream. If you want to get ahead, make the dough a day early and refrigerate it well wrapped. You can also mix the crumble topping ahead and keep it cold until you are ready to bake.

Recipe: Mini Peach Blueberry Crumble Pies

Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes, plus cooling
Yield: 4 mini pies

Ingredients

For the crust

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water

For the filling

• 3 cups peeled and diced ripe peaches, about 3 medium peaches
• 1 cup fresh blueberries
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt

For the crumble topping

• 1/2 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/4 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of kosher salt
• 4 tablespoons cold unsalted butter, cut into small cubes

Directions

1. Heat the oven to 375 degrees F. Lightly grease four 5-inch pie pans and set them on a sheet pan.
2. Make the crust. In a medium bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry blender until the mixture looks like coarse crumbs with a few pea-size pieces. Drizzle in 3 tablespoons ice water and toss gently. Add the remaining tablespoon only if needed, just until the dough holds together when pressed. Divide into 4 portions, flatten into discs, and chill for 10 minutes.
3. Make the filling. In another bowl, stir together the peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until the fruit is evenly coated.
4. Make the crumble topping. In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the butter until the topping forms small clumps.
5. Roll each dough portion into a rough 7-inch round on a lightly floured surface. Fit each round into a prepared pie pan, pressing gently into the corners and leaving a small overhang. Divide the fruit filling among the pans, including any juices in the bowl.
6. Sprinkle the crumble topping evenly over the pies. Place the sheet pan in the oven and bake for 28 to 32 minutes, until the crust edges are golden brown and the filling is bubbling in the center of each pie.
7. Cool the pies on a rack for at least 20 minutes before serving. The filling will continue to set as it cools.

Notes

• If using frozen blueberries, add them straight from the freezer without thawing.
• If your peaches are very juicy, add an extra teaspoon of cornstarch.
• For a deeper golden finish, brush the crust edges lightly with cream before baking.

Storage

Cool leftover pies completely, then cover and refrigerate within 2 hours. Store in the refrigerator for up to 3 days. Rewarm in a 300 degree F oven for 10 to 12 minutes to refresh the crust.

Food-Safety and Doneness Guidance

Wash and dry the peaches and blueberries before starting. Bake until the fruit filling is visibly bubbling in the center, not just around the edges, and the crust is golden brown. Because the filling stays hot, let the pies rest before serving to avoid burns from the fruit juices.

Shop This Recipe

• Fox Run Pie Pan Set, Tin-Plated Steel, Set of 4, 5" ($17.99) for baking four individual pies at once.
• Mrs. Anderson's Baking Pastry Blender With Wooden Handle ($7.99) for quickly cutting cold butter into the flour.
• Kolder Glass Mix-In-Measure, 2 Cup ($12.98) for measuring lemon juice and keeping the filling mixture tidy.
• Fox Run Bowl Scraper, Plastic, White, 11.6" x 4" x 6.5" ($3.99) for lifting dough and scraping every last bit of filling from the bowl.

If you have been meaning to try individual fruit pies, this is a good place to start. The recipe is flexible, the ingredients are easy to find, and the finished pies feel like the kind of dessert that makes an ordinary supper feel a little more thoughtful.

Tags

Baking Recipes Fruit Desserts Kiss the Cook Late Summer Baking Peach Recipes

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