Super Simple Streusal-Topped Blueberry Peach Pie

I can hardly drive past an enticing roadside stand with fresh peaches, corn on the cob and bright red tomatoes glistening in the sunshine without stopping. During my lunch break the other day, I pulled over at such a stand, and came home with a few plastic sacks full of summer produce. I bought a nice bushel of fuzzy peaches and set about making pie. I had a store-bought pie crust in my refrigerator that couldn’t wait to be baked and a pint of fresh blueberries. That’s when I knew the perfect solution: Streusal-Topped Blueberry Peach Pie.

Bushels of fresh, fuzzy peaches displayed proudly at a roadside stand in Sandfly, a small Savannah Georgia community.

This pie comes together so quickly, you won’t believe how such little effort can produce such a flavorful result. A streusal topping is a great way to finish a pie or crumble when you don’t have two pie crusts. Take a look at this Facebook live video from my kitchen to see just how super simple it is:

Make this pie, and post a picture on social media with the #SomeKindaGood.

The streusal topping is reminiscent of a pecan sandy, and the sweet fruit filling shows off the season’s best.

How are you cooking or baking with fresh peaches this summer?

Here’s the recipe. Thanks to Pillsbury for the inspiration. Y’all enjoy!

Streusal-Topped Blueberry Peach Pie


  • 1 refrigerated pie crust, softened as directed on box


  • 3 cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
  • 1 cup blueberries
  • 1/2 cup powdered sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt


  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter or margarine
  • 1/2 cup of pecans, chopped

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan. In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling. Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

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Food enthusiast Rebekah Faulk Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit


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