Peach, Plum, and Raspberry Crumble Pie

This Peach, Plum, and Raspberry Crumble Pie is a colorful and flavorful dessert that combines the sweetness of peaches, the tartness of plums, and the bright punch of raspberries. Topped with a golden, buttery crumble, each slice is a perfect balance of juicy fruit and crisp texture. Easy to make and wonderfully seasonal, it’s a crowd pleasing treat for any occasion.

So I’m really excited about today’s post, but I”m even more excited about Monday’s!

I have a big surprise for you all about some super fun changes I”m making to my blog.

Whipped is getting a little bit blonder.

A whole lot smarter.

And even more delicious!

So in the mean time I thought I’d tide you over with this amazing Peach, Plum, and Raspberry Crumble Pie. I have been craving this pie for weeks. Weeks!

I have a fruit crisp obsession and an even bigger raspberry obsession…and the occasional heartburn to show for it.

Peaches were absolutely overflowing at the farmer’s market last weekend so I have been waiting for the perfect excuse to use them up. The combo of peaches, plums, and raspberries is the perfect balance between sweet and tart, and the buttery crumble topping is addicting! And if you (like me!) have a hard time deciding between crisps or pies at the buffet table….this is the best of both worlds. This is the power couple of fruit pies – All the buttery crumble of a crisp and all the buttery flakiness of a pie crust…..mixed with your favorite fresh juicy fruit!

Ingredients :

• For the Pie Filling:
• 3 large ripe peaches, peeled and sliced
• 3 ripe plums, sliced
• 1 cup raspberries “fresh or frozen”
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract
• For the Crumble Topping:
• 1 cup all purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• ½ tsp cinnamon
• ½ cup unsalted butter, cold and cubed
• For the Base:
• 1 pre made or homemade pie crust “9 inch”

How to Make Peach, Plum, and Raspberry Crumble Pie :

Step 1

First reheat oven to 375 degrees and combine peaches, raspberries, sugar, lemon juice, and cornstarch in a large bowl then in medium bowl, whisk together oats, brown sugar, cinnamon, and salt. Cut in butter until crumbly.

Step 2

Second pour fruit mixture in pre made pie dough and sprinkle with topping and place on a cookie sheet a gently lay a sheet of foil over pie, without attaching it to pan.

Step 3

Finally bake 50-60 minutes or until lightly browned and the filling is bubbling then allow pie to cool to room temperature, about 4 hours before cutting ” I did not want to wait 4 hours and dug in at about 1 1/2, its just much soupier, like a crisp if you eat too early”.

Peach, Plum, and Raspberry Crumble Pie Tips :

Use ripe fruit: the sweeter and juicier the fruit, the better the pie will taste.

Chill the butter: cold butter in the crumble topping makes it crispier.

Prevent soggy crust: if your fruit is extra juicy, sprinkle a thin layer of oats or breadcrumbs on the bottom of the crust before adding the filling.

Make it ahead: you can prepare the fruit filling and topping separately and assemble just before baking.

Swap fruits: no plums? No problem! Try nectarines, cherries, or blackberries instead.

Add texture: a handful of chopped nuts in the crumble topping gives it extra crunch.

Frequently Asked Questions (FAQ)

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