28 Reviews

So good and easy to do! I added about 1/2-1 tbsp of tapioca as my thawed berries were very juicy. I will definitely be making this again as it combines two of my favourite desserts: berry crumble and bumbleberry pie!

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Amarice August 12, 2011

This was very yummy! I used a bag with a medly of 4 berries, thawed it, but wasn't sure if I needed to drain it or not...ended up draining half of the juices off. Also, the bag had way too many strawberries for my taste. Next time I will use the packs of frozen berries so I can pick how much I want of each type of berry. I added 1 extra T. of cornstarch and mine was not runny at all. Served with vanilla ice cream and was enjoyed by all. Thanks for posting Picholine.

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Scoutie March 24, 2010

Great recipe! Made the following adjustments: Used 22 oz fresh blueberries and 12 oz of fresh sliced strawberries, 1/4 cup splenda, 1.5 tbsp lemon juice, 2 tsp vanilla. For the topping, I just used the brown sugar and flour, no oats and it was enough to cover. Used a Marie Calendars deep dish pie crust which I first baked at 400 degrees for 10 minutes, then filled it, lowered temp to 375 and baked for 45 min. Baking the pie crust before adding the filling keeps it from being soggy...absolutely delicious!

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OzzieFoodie August 12, 2009

I have made this pie 2 times now for my family of 6, everyone loves it. I double the recipe to make it last longer and have trouble with the crumble topping. To make it crumble instead of powder topping I add 2 Tbl. More butter it has a better texture and doesn't seem to bake into the pie.

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Darci N. September 12, 2015

I've now made this recipe three times! (The third is in the oven.) I wanted to warn that unless you're using a very small pie pan/crust, you'll probably need more than four cups of berries. I fit a 16oz bag of blackberries and a 12oz bag of raspberries into one deep dish pie shell just now.

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Kristen B. August 23, 2015

Oh my, this cobbler/ pie was AWESOME!!! We simply loved it. Not too sweet but allowed the berries to shine. I added a jar of cherries to my thawed triple berry mix, which was a great addition. I always add a pinch of almond extract to any berry pie or cobbler recipe to inhance them. Used the vanilla also. Will be making this again soon!!

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blonde2brown76 April 20, 2015

Very good. Crumble topping didn't crisp up though. Picky kids liked it. Wish I'd had vanilla ice cream to go with

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amjoy373 January 02, 2015

For me, this looked great going in the pie shell but came out very soupy, even after baking it 10 min longer and letting it sit for a couple hours before cutting.The amount of sweetness was good (I certainly wouldn't want any less sugar) but I think it needed some cinnamon or nutmeg.

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Jen in Victoria, BC September 07, 2013

This pie is wonderful! My husband ate the whole thing in two three days! I used a little less sugar in the filling and used room temp. butter instead of melting it in order to make the topping crunchier. I am making this again tonight! Thank you for this recipe!!!

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Jenn.Noble April 30, 2011

The taste was fine, but I'm wasn't a big fan of this crumble topping, most of it "melted" into the fruit in the pie. Also it was on the very sweet side.

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Lt. Amy January 26, 2010
Crumble Berry Pie