Crumble Berry Pie

Submitted by Marla Swoffer

"Assorted berries baked in a pie shell with a crumble topping. My husband requested it so I combined the best berry pie recipes with the best berry crisp recipes, and got the best of both worlds! I used a frozen medley of blueberries, raspberries, and lingonberries that I got from Costco."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 pie

ingredients

• 9 inch deep dish pie shells

• Filling

• 946.36 ml berries (thawed if frozen)
• 118.29 ml sugar
• 59.14 ml water
• 29.58 ml cornstarch
• 14.79 ml lemon juice
• 4.92 ml vanilla
• 0.25 ml salt

• Topping

• 2.46 ml cinnamon
• 118.29 ml brown sugar
• 118.29 ml flour
• 118.29 ml oats
• 59.14 ml butter, melted

directions

1. Preheat oven to 375.
2. Mix topping ingredients together, stirring in the melted butter last, and set aside.
3. Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
4. Remove filling from heat and stir in berries.
5. Pour filling into pie crust (don't poke the crust with a fork).
6. Crumble topping over filling, completely covering it (no berries showing through).
7. Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
8. Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.

Reviews

[Amarice]

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!

 

[Scoutie]

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.

 

[OzzieFoodie]

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!

 

[jacket_jane]

Highly recommend this recipe. Made some modifications: Filling mix: zested - 1 medium lemon, +1 TBL cornstarch, +2TBL sugar, 2tsp Ginger Liquor. Crumble: subbed turbindo sugar crystals for brown since I was out and just pulsed them in a processor twice. Used a mix berries of strawberry, cherry, blueberries and sour blackberries. My blackberries were super punchy so put some condensed milk on top (was already opened.) Ginger to fruit jams is always a wonderful addition and while it wasn’t much, I’ll do it again as it was delicious and perfect for a (last minute) Pi Day dinner.

 

[Christine S.]

I followed some of the advice I read in the reviews and I think it helped! I drained my frozen berries and used almost 6 cups instead of 4. I also added an extra tablespoon of cornstarch and a few extra tablespoons of sugar. The filling came out nice and thick, definitely not runny at all. It was not very sweet, which I liked, but if you like pie really sweet add an extra quarter or third cup of extra sugar. The crumb topping was a bit more rough than I care for but it was still good. I will make this again!