If you’re looking to add to your crustless fruit pies collection, this Crustless Peach Blueberry Pie is a must! It’s like a mix of a Swedish Blueberry Pie and Swedish Peach Pie blended together for a glorious flavor combination!
You may recall (if you are one of the long-timers) that I have issues with pies. Pies are not my favorite. Pies are an inferior dessert. I mostly say that because for the majority of my life, I have been beaten by pies. In a war between me and a pie, the pie almost always wins.
It’s the dang crust. I know what you’re thinking. “My gosh, Melissa. There are a million “no fail” pie crust recipes out there. Why don’t you try one of those?” Believe me, I have. Yet I still manage to fail.
That’s why I LOVE crustless pie recipes!
When I say “pie,” I am using that term loosely. You might consider this more of a cobbler than a pie. But I really don’t think Mary Berry is reading my blog, so we’re going to let it slide. (By the way, if you haven’t seen The Great British Baking Show, you really must.)
Ingredients for Crustless Peach Blueberry Pie
For the filling:
- peaches (fresh, frozen, or canned)
- blueberries (fresh or frozen)
- corn starch
For the topping:
- almond extract
How to Make Crustless Peach Blueberry Pie
The filling for this pie is so easy. All you do is mix together your peaches, blueberries, a bit of sugar, and some cornstarch. (Be sure to read my popular tutorial on how to blanch and peel peaches).
Then comes the topping. Oh man, this stuff is so good. It is the same topping used in my Swedish Pear Pie (which also has no crust). It’s just a mixture of butter, almond extract, one egg, some sugar, salt, and flour.
The topping is pretty thick and stiff. Don’t worry. It’s supposed to be like that.
Just spoon the batter in clumps over the top of the berry mixture. When you first put it on, it’s looks like it won’t work because you can’t get it to cover all the filling. But don’t worry. It works.
Then you bake it and the magic happens. The batter spreads out and covers the fruit, letting little gorgeous purple bubbles pop up around the edges.
You can cut this into wedges and serve as a pie, or just use a big spoon to get as much as you want. Top with vanilla ice cream or a dollop of whipped cream, and all your dessert dreams will come true.
And, just to make it pretty, you can also do this:
For the Filling
- 5 peaches, peeled and sliced (or 4-5 cups frozen or canned peaches)
- 1 cup fresh or frozen blueberries
- 2 Tbsp. sugar
- 1 Tbsp. corn starch
For the Topping
- 6 tablespoons butter, softened or melted
- 1 teaspoon almond extract
- 1 egg
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup flour
For the Filling
- Mix your 2 Tbsp. sugar and 1 Tbsp. corn starch together in a medium-sized bowl.
- Add your blueberries and peaches and mix until well covered by the sugar/corn starch mixture.
- Pour into a pie plate (don't use a shallow plate).
For the Topping
- Mix the butter, sugar, and almond extract together.
- Add egg and salt. Mix well.
- Add flour and mix. The batter will be very thick.
- Drop large spoonfuls of the batter on top of the fruit in the pie plate.
- Bake at 350 degrees for 45-55 minutes until the center is set.
- Serve warm.
You may want to place some tin foil or an oven liner on the rack below the pie in the oven to catch any of the filling that may bubble up.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 384 Total Fat: 12.9g Saturated Fat: 7.6g Cholesterol: 58mg Sodium: 190mg Carbohydrates: 66.1g Fiber: 3.1g Sugar: 47.6g Protein: 4.5g