blueberry peach pie with pecan streusel {with vegan option}
Prep time
Cook time
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This Blueberry Peach Pie with Pecan Streusel is packed with fresh seasonal fruit, and topped with the most irresistible crunchy, buttery topping for the ultimate pie!
Serves: 12
  • 1 pie crust recipe {homemade or store-bought}
  • *for the filling*
  • 4 cups fresh peach slices
  • 1 pint blueberries
  • ⅓ cup all-purpose flour
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract
  • pinch of salt
  • *for the streusel*
  • ¾ cup brown sugar
  • ¾ cup all-purpose flour
  • ½ cup oats
  • ½ cup pecan pieces
  • ½ cup dairy or vegan butter, softened
  • pinch of salt
  1. Preheat oven to 425F. Prepare your pie crust in a 9" deep dish pie plate. Prick the bottom with a fork, and set in the fridge until filling is ready.
  2. To prepare the filling, combine the peach slices and blueberries in a large bowl. Add in the sugar, cinnamon, ginger, lemon juice, vanilla, and pinch of salt. Set aside for now.
  3. In a medium bowl, prepare the streusel. Mix together the brown sugar, flour, oats, pecans, and salt. Add in the softened butter, and mix until it forms small clumps.
  4. Take the prepared pie crust out of the fridge, pour in the fruit filling, and top with the streusel.
  5. Bake in preheated oven for 20 minutes, then turn heat down to 350F, and finish baking for 40 more minutes. If streusel is getting too dark, cover with a piece of foil to finish baking.
  6. Let cool to room temperature before cutting and serving. Enjoy!
Recipe by The Baking Fairy at