I had originally planned to make this in my springform pan, but it somehow went missing, and was nowhere to be found. I had a choice then of using a very shallow tart pan, or a deep dish pie pan. Seeing as I’d already sugared the fruit, and had far to much for the tart pan, the deep dish pie pan won out. I knew from this particular recipe, that switching pans from the original was not going to compromise the finished product.

A crumble pie is so easy to make. It’s much like a cobbler in the sense that the topping (and the bottom crust) is a crumble and not an actual pastry. Easy! And no finicky pastry crust to roll out.

Simply prep your fruit, make up a quick batch of crumble, press it into the pan, add fruit, add more crumble on top, and bake. That’s it! It was prepped and ready to go in the oven in about the time it took me to search for and “not find” my spring form pan.

Make up this delicious Blackberry Peach Crumble Pie for you next BBQ or potluck! Or better yet, make it for your family for no reason at all, that way you’ll have leftover and can enjoy a little slice for breakfast with your morning coffee! And while you’re enjoying you morning coffee and pie, make sure and head on over to An Italian in My Kitchen and browse around her site. And make sure and tell her I say “hi.”

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Blackberry Peach Crumb Pie

Author Joy in Every Season

Ingredients

• Filling:
• 6 cups fresh peaches peeled and cubed
• 1 1/2 cup fresh blackberries
• 1/4 cup sugar
• Crumble:
• 3 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup cornmeal
• 1/2 tsp salt
• 2 1/2 TBSP baking powder
• 1 cup butter cold
• 1 egg
• 2 TBSP milk
• Use large deep dish pie pan or spring form pan.

Instructions

• Prep fruit and gently mix with sugar. Set aside.
• For crumble:
• In large bowl, whisk together dry ingredients (flour, sugar, cornmeal, salt and baking powder).
• Cut cold butter into cubes, and using pasty blender or fork, cut butter into flour mixture. Mix until crumbly.
• Using a fork, mix together egg and milk until combined.
• Add egg mixture into flour/butter mixture and combine. Mixture should still be fairly crumbly.
• Press about 2/3 of crumble mixture into bottom/sides of deep dish pie pan.
• Add peach/berry mixture.
• Top with remaining crumble (do not press, leave loose).
• Bake in preheated 350* for 45-50 minutes or until golden brown.
• Enjoy!

The post Blackberry Peach Crumb Pie appeared first on Joy In Every Season.

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Frozen Lemon Yogurt Pie

Author Joy in Every Season

Ingredients

• 1 graham cracker crust store bought or homemade
• 1 8 oz container Cool Whip Topping thawed
• 3 5 oz tubs lemon yogurt
• 1 TBSP fresh lemon juice
• Zest of 1 lemon
• Optional for topping: whipped cream lemon zest, and sliced lemon for garnish

Instructions

• In a large bowl, combine cool whip, yogurt, lemon zest, and lemon juice until well mixed.
• Spoon mixture into graham cracker crust.
• Place in freezer.
• Before serving, remove from freezer and let thaw until it's "barely" frozen.
• Garnish with whipped cream and lemon zest. Slice and serve.
• **If only serving a few slices, remove from freezer, slice and plate as many serving as you need. Let thaw, then garnish and serve.

So many desserts, so little time…..

Lemon Berry Crepes 

Banana Pudding 

Peach Cobbler 

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