Kate Sears
Prep Time
30 Mins
Bake Time
55 Mins
Yield
Serves 8

How to Make It

Step 1

Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.

Step 2

Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges.

Step 3

In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.

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