Blueberry-Peach Pie with Coconut-Almond Crust and Crumble.

Hello bakers, welcome back. Today I have a wonderful pie recipe for you that I know you’re going to love. This pie has no added sugar, which makes eating it all the sweeter. Of course, you can add sugar if you desire. The crust is more of a shortbread than a classic crust recipe, and it’s my favorite kind of crust for fruit pies. The crust melts in your mouth, and I am obsessed with crumble on desserts. I re-created this pie after one I devoured in Manzanita, Oregon from a little family owned pie shop for my birthday, and it struck me that I needed it in my life.

Blueberry-Peach Pie Filling

  • 1- 32 oz. container fresh blueberries
  • 5 ripe peaches, de-cored and cut into slices
  • 1/2 tsp. cardamom


  1. In a medium sauce pan, add the blueberries, peaches and cardamom.
  2. Cook on medium and bring mixture to a boil. Let boil for about 20 minutes, stirring frequently.
  3. Reduce the heat to low, cover pot with a lid and let simmer for an additional 25-30 minutes, stirring occasionally. Mixture is done when it is thick and resembles jam.
  4. Set aside at room temperature until pie crust is par-baked.

Coconut-Almond Crust & Crumble

  • 2 cups unbleached flour
  • 1 tsp. salt
  • 1 cup unsalted butter, cold & cut into small cubes
  • 1/2 cup white sugar (if you would like to add sugar)
  • 1/2 cup sweetened coconut flakes, untoasted
  • 1/4 cup toasted almonds, cut into small pieces
  • 1/2 tsp. almond extract


  1. In a large mixing bowl, add the flour, salt, and cubed butter, (and sugar if you desire). Using your hands, rub the butter into the flour and salt, until mixture forms together. Mixture should feel like wet sand.
  2. Add in the coconut flakes, toasted almond and almond extract. Mix to combine.
  3. Using your hands, press about 1/2″ thick layer of crust into the bottom and along the side of your pie dish.
  4. Freeze pie crust for at least 10 minutes. Then refrigerate for an additional 20 before par-baking.
  5. Using the remaining crumble, add another 1/2 cup of coconut flakes and 1/4 cup of toasted almonds. Mix to combine. Hold in fridge until ready to use.
  6. Once crust has chilled, set oven to 350 degrees and bake for 20 minutes. Crust should turn slightly golden brown and feel firm to the touch. If not- bake crust for an additional 5-10 minutes.
  7. Add the blueberry-peach filling to the crust, add the crumble on top and bake for 25 minutes. The crumble on top should be golden brown when the pie is done.
  8. Remove pie from oven and set out at room temperature. Let sit for at least 30 minutes, then slice & enjoy!

Mark and I couldn’t resist eating some last night, despite needing pictures for the blog. We topped ours with some home-made vanilla whipped cream and it was absolutely delightful! The sweetness of the coconut, crunch of the almonds, sweet blueberry and hint of peach tie together so nicely against the buttery crust. YUM! If you do make this recipe, please share it with me! I would love to hear your feedback from it. I wish you luck in all your baking endeavors, and until next time- cheers!

2 thoughts on “Blueberry-Peach Pie with Coconut-Almond Crust and Crumble.

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