1 prepared piecrust (thawed if frozen)


  • 3 C peaches, peeled, pitted and coarsely chopped (about 3 peaches)
  • 1 1/2 C blueberries
  • 1/2 C brown sugar
  • 1 T. lime juice
  • 3 T. cornstarch


  • 1/2 C flour
  • 1/2 C old fashioned oats
  • 1/8 C  sunflower seeds
  • 1/8 C  sesame seeds
  • 1/2 C brown sugar
  • 1/4 t salt
  • 6 T butter, cut into small pieces

Preheat oven to 375 degrees. In a large, bowl, mix the peaches, blueberries, sugar, lime juice, and cornstarch. Pour into your pie crust and bake on a cookie sheet for 30 minutes. While that bakes, use a fork or cutting tool to cut the butter into the remaining ingredients for the topping until it resembles loose crumbs. After pie has baked its 30 minutes, remove frome oven and lightly spread the crumb topping over the top of the pie, from the center out to the crust. Return the pie to the oven to cook another 30 – 45 minutes, until the juice starts to bubble up around the edges of the crumb topping. If the topping starts to get too brown, cover it loosely with foil for the last few minutes of baking. Cool 1 to 2 hours before serving with a scoop of  vanilla ice cream or frozen yogurt.

Submitted by Anna Tulou

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