Peach Blueberry Oatmeal Crunch Slab Pie

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Slab pie, also known as the best pie to feed a crowd.

What’s your favorite type of pie? I haven’t always been a pie person (because it’s missing all the chocolate!) but I’ve learned to appreciate a good fruit pie. A cherry pie is on my bucket list, I’m thinking it will be a good one to make in August (keep a look out for it!). I took a less traditional route and went with a combination of peach and blueberries. I loved the color combo and the taste combo is even better! I prefer a pie that’s not overly sweet, I like the fruit to shine through. There’s not a ton of sugar in the recipe, so if you like a sweeter pie add more sugar.

My favorite part about the slab pie is the lack of a top crust. Nothing is more time consuming than rolling out the top crust and trimming the edges. On this pie, we’re using an oatmeal crumble topping. And you still have the crunch of the pie crust on the bottom layer.

I didn’t refrigerate this pie crust. I know most recipes (this one originally did) call to refrigerate the crust before rolling. But I always think the pie crust is too crumbly and hard to roll out. According to the experts, if your butter melts, the flour will absorb more moisture and create a tougher pie crust. Personally, I’ve never tasted enough difference in a chilled pie crust vs room temperature pie crust to make it worth the wait. I just rolled the pie crust, dump in the filling, and everything turned out perfect with no waiting around. The most important part is to let the pie cool before cutting it. You want all the berry juice to set before cutting it or else you might be left with pie soup. And no one wants that!

Peach Blueberry Oatmeal Crunch Slab Pie

From north coast eats at https://northcoasteats.com/peach-blueberry-oatmeal-slab-pie/

https://northcoasteats.com/wp-content/uploads/2018/07/pb.slab_.pie-0195.jpg

Cook: 40m

Yield: makes a 15 x 10 inch slab pie

Total: 0h 40m

A large slab pie with roasted peaches and blueberries, topped with crunchy, cinnamon oatmeal crumble.

You'll Need...

FRUIT FILLING:
6 cups peaches, sliced
3 cups blueberries
1/4 cup brown sugar
1 tablespoon lemon juice
2 teaspoon vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon salt
2/3 cup flour
CRUST:
2 1/2 cup flour
1/2 cup walnuts, finely ground
1/8 teaspoon salt
1 cup butter, cubed but still cool
4 tablespoons water
OATMEAL TOPPING:
1 cup flour
1/4 cup brown sugar
1 stick butter
1 cup quick cooking oats
1/2 cup walnuts. finely ground
1 tablespoon cinnamon

Directions

Make the fruit filling: Combine everything in large bowl. Mix. Set aside while you make the crust.
Make the crust: Preheat oven 375 degrees. Mix everything except the water until the dough forms into small peas. Add the water until mixture forms into a smooth dough. Roll dough on a 15 x 10 inch baking sheet. Poke a few holes in the bottom. Pre bake in oven about 10 minutes. Remove to cool.
Make oatmeal topping: Combine everything in a bowl. Mix until everything is incorporated.
Cook pie: Place fruit filling (including any juices) in cooled pie crust. Spread the oatmeal topping in random dollops on top of fruit. Bake at 375 degrees for 40 minutes, until golden brown. Let cool at least 20 minutes before cutting and serving.