Blueberry-Peach Skillet Pie Recipe

Name: Blueberry-Peach Skillet Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups frozen blueberries (don't thaw); 2/3 cup granulated sugar; 1/4 cup plus 2/3 cup water; 1/4 cup corn starch; Grated zest from 1 lemon; 2 ripe medium peaches, peeled, pitted, and sliced; 3/4 cup unbleached all-purpose flour; 1/2 cup old-fashioned rolled oats (don't use quick cooking); 1/2 cup firmly packed light brown sugar; 1 teaspoon freshly grated nutmeg; 3/4 cup nonhydrogenated margarine (such as Earth Balance), melted; Ice cream for serving (optional)

Servings: persons

5 cups frozen blueberries (don't thaw)
2/3 cup granulated sugar
1/4 cup plus 2/3 cup water
1/4 cup corn starch
Grated zest from 1 lemon
2 ripe medium peaches, peeled, pitted, and sliced
3/4 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats (don't use quick cooking)
1/2 cup firmly packed light brown sugar
1 teaspoon freshly grated nutmeg
3/4 cup nonhydrogenated margarine (such as Earth Balance), melted
Ice cream for serving (optional)

1
Preheat the oven to 400u00b0. Lightly grease a 10-inch cast iron skillet with a little shortening.
2
Make the filling: In a large saucepan, combine the blueberries, granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally.
3
Whisk together the cornstarch and remaining 2/3 cup water in a small bowl until smooth. Stir the cornstarch mixture into the hot berries. Gently stir in the lemon zest and peaches, being careful not to mash the peaches. Reduce the heat to low and continue simmering the fruit, gently stirring, until the juices have thickened and the mixture is clear. Remove the saucepan from the heat and scoop the mixture into the prepared skillet.
4
Make the topping: Stir together the flour, oats, brown sugar, and nutmeg in a small bowl. Add the melted margarine, stirring until incorporated. Using your fingertips, work the margarine into the flour mixture, squeezing until nice and crumbly. Sprinkle the topping over the blueberry filling.
5
Bake the pie just until the topping is nicely browned, 30 to 40 minutes. Serve with ice cream, if you like.
6
For an all-blueberry version, omit the peaches and increase the blueberries to 6 cups.

495

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups frozen blueberries (don't thaw), 2/3 cup granulated sugar, 1/4 cup plus 2/3 cup water, 1/4 cup corn starch, and more.

Yes, Blueberry-Peach Skillet Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Peach Skillet Pie

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