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Blueberry Pie Stuffed Peaches

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This recipe is for 3 large peaches (6 halves). Can be cooked indirect in a kamado or dare I say it? Indoor oven :(




3 LG Freestone peaches 


Pie filling:

1 1/2 cups fresh (or frozen) blueberries 

4 Tbsp sugar 

2 Tbsp + 1 tsp all purpose flour 

1/2 tsp salt 

1 tsp lemon juice 


Crumble topping:

3 Tbsp all purpose flour 

3 Tbsp brown sugar

3 Tbsp very cold butter 


Preheat kamado to 400* with an indirect setup. 


Cut peaches in half from top to bottom and remove pit. Using a spoon (grapefruit spoon if you have one) scoop out a good bit of the meat forming a bowl for the blueberries. Set aside. 


Add the lemon juice to the blueberries and stir. In a small bowl mix the remaining pie filling ingredients. Add the pie filling mixture to the blueberries and gently stir trying not to crush the blueberries. Fill the peach halves with the blueberry mixture. 




In s small bowl mix the flour and brown sugar for the crumble topping. Using a pastry cutter or two knives cut the butter into the above mixture. Don't smush the butter into it. Cut the butter into it keeping the butter in small chunks. Add this to the top of the peaches. 




Cook indirect at 400* for 35-40 minutes until crumble is well browned. Let cool for 10 minutes before serving. 







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