Peach and Strawberry Pie with Almond Crumble

Summer pie. One of the only reasons to turn on your oven in July.


Some of the best recipes are tied to childhood memories. I bet most people could say that about some dish or another. That’s how I feel about summer pies bursting with fruit.

My grandpa’s birthday is at the beginning of July. Being so close to the holiday, most of the family would get off work and head to my grandparent’s house for a barbecue and my grandpa usually requested pie instead of cake.

I especially love my aunt’s cherry slab pie, topped with ice cream of course, and initially my plan was to make a cherry pie, or a cherry and peach pie.

Then I realized a few key problems: 1. I live in North Carolina where we do not grow delicious cherries locally, and 2. I do not own a cherry pitter and really don’t want to pit a whole pie’s worth of cherries!

And so I went to the farmer’s market on July 4th weekend to see what local fruit I could find for a holiday pie. I might have missed my grandpa’s birthday celebration this year but that didn’t mean I should miss out on the annual summer pie.

I found some gorgeous peaches and fresh, South Carolina strawberries, bought enough to make several pies and headed home. I put this pie together on a Sunday morning before it was too hot outside and it’s definitely one of the easier pies I’ve made.


I made the crust using the food processor, so quick and easy! And since this is only a single, crust pie I only had to make once batch. If you don’t have a food processor you can make the crust by hand, it turns out just as well, you’ll just get a nice arm workout along the way.

I drifted from tradition with the topping for my pie, opting for a crunchy crumble instead of a second crust, per the request of my husband. I find that I often don’t like the crumbles on pies because they get soft and kind of mushy if they’re flour based. I want a crumble with crunch and texture. This crumble is almond meal based instead, keeping up the flavor and the texture.

This pie is delicious room temperature or chilled, as evidenced by our cleaning the pie dish straight from the fridge the day after I made it.

Share this with all your pie loving friends, and start a new birthday pie tradition!

Peach and Strawberry Pie with Almond Crumble
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
This fresh and delicious pie is perfect for summer time. The almond-based crumble adds great texture and doesn't get soggy like some crumbles. It will be hard to put your fork down!
  • 4 peached, skin removed and sliced thin
  • 1 quart strawberries, hulled and quartered
  • ⅓ c sugar
  • ⅓ c rolled oats
  • ⅔ c almond meal
  • ⅓ c butter, softened
  • ⅓ c brown sugar
  • ½ t cinnamon
  • ½ t + 1 t vanilla, divided
  • Pie Crust
  • 1¼ c flour
  • 1 stick (1/2 c) cold butter, diced
  • ½ t salt
  • 4-10 T water
  1. Make the pie crust: place flour, diced butter and salt in a food processor. Pulse until the butter has broken down into small pieces throughout, about 10-15 pulses. Add in 4 T water and pulse a few times. Add more water until tablespoon at a time, pulsing 3 times after each addition until the dough begins to form into a ball. The amount of water needed will vary.
  2. Remove the dough from the food processor and coat with flour. Need into a ball or disk, wrap in plastic or place in a covered bowl and place in the fridge for at least one hour.
  3. Add sliced peaches and strawberries to a large bowl. Mix with sugar and 1 t vanilla. Mix well and set aside to macerate.
  4. In a separate bowl, mix together oats, almond meal, brown sugar, and cinnamon. Add the ½ t vanilla and softened butter. Use your hands or two forks to cut the butter into the dry ingredients until a slightly wet crumble forms. Set aside.
  5. To assemble the pie, roll out the crust and place in an 8" pie dish, removing any excess dough from the edges. Fork or press the edges with your thumb. Carefully pour the fruit filling into the crust. Crumble the almond meal mixture over the top of the pie.
  6. Bake at 375 degrees for 25-30 minutes until the crust and the crumble are lightly browned. Allow to cool completely before serving.



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