All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links.
Is baking your entire personality? Is The Great British Baking Show your comfort watch? Or maybe you just love eating cookies? Either way, you’re one of us. Come join our Bon Appétit Bake Club.
We’re Jesse and Shilpa, senior editors and the resident bakers of the Bon Appétit Test Kitchen. We love to bake—some might even call us obsessive—and we love to talk about all the hows and whys and what-didn’t-works that come with it.
Think of the Bon Appétit Bake Club as a book club, but for baking. Each month we share a brand-new meticulously tested recipe. Bake along with us, share your wins (or your fails—we’ve all been there), post pictures, ask us your pressing questions. We’re creating a community of confident, curious bakers who find just as much joy in the process of baking as the final results.
Want to join the club? Here’s how:
- First, and most important, bake this month’s recipe, which you’ll find below.
- Join the Bon Appétit Bake Club chat on Substack and we’ll take you behind the scenes of our recipe development process.
- Post and share photos of your beautiful bakes on Instagram using the hashtag #BABakeClub.
- Share feedback and ask us questions in the Recipe Notes section of the recipe page in the Epicurious app. We read every comment and look forward to talking with you about butter, sugar, and more.
- Send your baking questions to bakeclub@bonappetit.com or call in at 212-286-7071 for a chance to be featured on our podcast. Each recipe’s episode goes live at the start of the following month on the Dinner SOS feed.
August 2025: Peach-Blueberry Crumb Pie
No-bake this, no-cook that. I am keenly aware that summer is the high season for recipes you don’t need to turn your oven or stove on for, but have you been to the store lately? Stone fruit is everywhere! When else am I meant to make a cherry cobbler or my annual plum torte or the sort of fantastical fruit pie that would make any farm-dwelling former ballerina green with envy? The time is now, I tell you. So turn on the air conditioning, because we’re making a lovely, homey peach and blueberry pie. It’s everything good about summer (fruit! leisure! long days!) tucked away in a crisp, flaky crust, lightly scented with cardamom, and topped off with a brown sugar streusel.
There are some powerful learning moments in this bake: How to make a buttery pie crust that will never fail you. How to select the best fruit for a fruit pie. Why it’s important to precook a high-moisture filling (like juicy fruit) so your pie crust is crisp rather than gummy.
