Raspberry-Peach Pie with Vanilla-Sugar Oat Crumble
This pie is an easy way to turn frozen fruit into a warm, homemade dessert. Sweet peaches and tart raspberries come together in a juicy filling, while a buttery crumble adds a little crunch to every bite. A touch of vanilla sugar gives the topping an extra layer of sweetness and flavor, and using a premade pie crust keeps this recipe incredibly simple to make.
Raspberry-Peach Pie with Vanilla-Sugar Oat Crumble
Ingredients
Raspberry-Peach Filling
1 unbaked 9-inch pie crust
2½ cups frozen raspberries, do not thaw
2½ cups frozen sliced peaches, do not thaw
¾ cup granulated sugar
⅓ cup + 1 tablespoon cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
Vanilla-Sugar Oat Crumble
½ cup all-purpose flour
½ cup old-fashioned rolled oats
⅓ cup packed light brown sugar
2 tablespoons vanilla sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon salt
6 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edges. Keep refrigerated while preparing the filling.
In a large bowl, whisk together the granulated sugar, cornstarch, cinnamon, and salt.
Add the frozen raspberries and peaches directly from the freezer. Gently toss until evenly coated.
Drizzle the lemon juice and vanilla over the fruit and gently toss again.
Immediately transfer the fruit mixture, including any sugar mixture remaining in the bowl, to the prepared pie crust. Spread evenly.
In a medium bowl, combine the flour, oats, brown sugar, vanilla sugar, cinnamon, cardamom, and salt. Add the melted butter and stir with a fork until moist crumbs and clumps form.
Sprinkle the crumble evenly over the fruit. Don't pack or press it down.
Place the pie on a lined baking sheet to catch any drips. Bake at 375°F for 60–75 minutes, until the crumble is golden brown and the fruit filling is thick and actively bubbling near the center. If the crust or crumble becomes too brown, loosely tent the pie with foil.
Transfer to a wire rack and cool for at least 3 hours, preferably 4 hours, before slicing. The filling will continue to thicken as it cools.
Note: If there are large amounts of loose ice crystals on the frozen fruit, shake or brush them off before measuring. Don't thaw or rinse the fruit.
