It’s part crisp, part crumple, and all pie! This amazing mixed berry crumble pie is a sweet, tart, and crispy crowd-pleaser filled with juicy berries and a buttery crispy streusel topping!
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Favorite Crumble Pie
This mixed berry crumble pie recipe is similar to my razzleberry pie but I use a crumble topping rather than a lattice pie crust. It adds the perfect sweet topping with an extra bit of melt in your mouth crunch. It’s one of my favorite pies to make for a 4th of July dessert or add to my Thanksgiving menu.
This crumble pie comes together so easily in just over an hour! If you have the time, I recommend using my super simple homemade pie crust recipe. It’s light, flaky, buttery, and perfect for beginners. Otherwise, a store-bought frozen crust will work in a pinch.
This delicious dessert is a showstopper. Enjoy a slice with a casual dollop of whipped cream or a scoop of vanilla ice cream and for fancier occasions, you can present it to your guests with piping of stabilized whipped cream around the edges. Either way, it’ll be devoured in minutes!
Crumble vs Crisp
Before we get started, let’s jump into what exactly makes a crumble topping. And why do we often confuse it for a crisp topping? And if we’re making a crisp, why do we call it a crumble? Confused yet? I totally get it, but don’t worry, I’ve got you!
Both crumbles and crisps top a filling of baked fruit. They both consist of flour, brown sugar, and butter, however, a crisp technically has oats added to it like in this apple crisp or blueberry crisp recipe. A crumble does not. A crisp streusel topping is usually lighter and the oats create a crispy texture, whereas a crumble ends up a little denser.
In the case of this mixed berry pie with a crumble topping, it’s texturally a bit of both! Yes, we’re using oats like a crisp, but the bottom crust gives it a slightly sturdier texture and a weightier mouthful. So, we’re calling it a crumble!
A few pantry staples plus berries and a pie crust, et voila! You have a delightful dessert with a dreamy berry pie filling and an addictive crumble with hardly any effort.
Find the full printable recipe with measurements below.
- Crumble topping: The 5 ingredient crumble uses pantry staples and adds such an extra bit of brown sugary goodness. It’s made with rolled oats, light brown sugar, flour, cinnamon and salted butter.
- Mixed berries: The sweet, juicy, and plump mixed berry filling is a perfect way to show off the fruits of your green thumb. Otherwise, frozen mixed berries work just as well which is perfect year-round.
- Sugar: Fine granulated sugar is mixed in with the filling to add sweetness and balance out any tartness from the fresh berries.
- Cornstarch: Added to thicken the berry filling. If you don’t have any cornstarch on hand, all-purpose flour works just as well.
- Salt: Just a pinch to help balance out the sweetness of the filling.
- Pie crust: Use an unbaked store-bought pie crust (I prefer the pie dough found in the freezer section) or make your own from scratch with this easy pie crust recipe or butter pie crust recipe.
I like to use a mix of berries, but feel free to use only one type if that’s what you prefer. Fresh peaches are another favorite of mine for making a peach crumble pie variation. You can also add a dash of cinnamon, lemon juice or vanilla extract to the berry filling for more flavor. If you would prefer a lattice top on top instead of the crumb topping, go for it!
How to Make Mixed Berry Crumble Pie
This crumble pie is simple to make and will become one of your absolute favorites. Follow these steps below to get started.
- Make the crumble. Stir the oats, sugar, flour, cinnamon and butter in a bowl until combined. It helps to use your hands when mixing together, so that the crumble gets nice and clumpy.
- Mix the berry filling. Next comes the sweet berry filling. Place your fresh berries in a bowl. Then in a separate bowl, mix together the sugar, cornstarch and salt. Pour the sugar mixture over the berries and toss the fruit until well coated.
- Roll out the crust. Use a rolling pin to roll out the pie dough on a floured surface until it’s about 1/8 – 1/4″ thick. Then carefully place the dough in a pie pan.
- Assemble and bake. Use a slotted spoon to scoop the berry mixture on top of the crust, leaving the excess fruit juices in the bowl. Then evenly sprinkle the crumble topping over the berries. Bake in the oven at 375°F for about 40 to 50 minutes, or until the crumble topping is golden and the center filling is firm.
Make sure you allow time for cooling! The mixed berry crumble pie needs to cool at room temperature for at least 3 to 4 hours before serving. The filling needs time to set and thicken up, or else it will be too runny.
Tips for the Best Mixed Berry Crumble Pie
- Fruit ratio. I like to use about twice as many raspberries as blackberries and blueberries, but you can figure out the ratio you prefer. In fact, you could make a crumble pie entirely with one type of berry if you’d like!
- If using frozen mixed berries, take out the strawberries and save them to use in another delicious summer berry recipe. Thaw the rest of the berries slightly and drain any excess juices.
- Using homemade crust. When making this easy pie crust recipe, you’ll only need half of it. You can either follow the recipe as directed and freeze the second pie crust for up to 3 months, or just make half the batch.
- Place on a baking sheet. Before going in the oven, place your pie plate on a baking sheet. This will help catch any juices that overflow from the berry filling so that it doesn’t make a mess in your oven.
- Add foil to the edges if you notice the crust is browning too fast.
Adding cornstarch to the berry filling will help thicken the consistency without changing the flavor. Make sure you add it or else there’s a good chance your pie could be runny. If you don’t have cornstarch, you can use all-purpose flour in it’s place.
It’s also important that you let your pie cool for about 3 to 4 hours before slicing. The filling will look runny when you immediately remove it from the oven, but it will thicken up as it cools and sets.
Sure! Let them thaw slightly before using and make sure to drain any excess juices before preparing the filling. As mentioned above, we don’t want a runny berry pie!
Make this mixed berry crumble pie gluten-free by substituting gluten-free 1:1 all-purpose flour in not only the streusel topping but also the crust. You also want to make sure your oats are certified gluten-free.
Great question, because this could easily be a razzleberry pie, or triple berry pie, if you decide to use a combination of raspberries, blueberries and blackberries.
Storing + Reheating
Once the berry pie is completely cooled, store it in an airtight container for up to 5 days in the fridge. This crumble tastes just as good at room temperature as it does warm, so the choice is yours.
If you’re a fan of the warm pie in contrast to a scoop of ice cream, then definitely reheat in the oven at 350°F for 15-20 minutes, depending on how much you have left. If it’s just a small piece, you can also heat it up in the microwave for 30 seconds.
Want more fruit pies? Try easy banana cream pie, peach crumble pie, and Dutch apple pie.
More Fresh Berry DessertsBrowse all
Check out these other delicious fresh berry desserts below.
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Mixed Berry Crumble Pie
- ¼ cup rolled oats
- ¼ cup light brown sugar , packed
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 4 Tablespoons salted butter , softened
- 5 cups mixed berries , *see note
- 1 cup granulated sugar
- ⅓ cup cornstarch , or all-purpose flour
- ½ teaspoon Kosher salt
- 1 store-bought or homemade pie crust , unbaked
Serve with: Vanilla ice cream or Whipped cream
- In a medium bowl, mix the oats, sugar, flour, cinnamon, and butter until well combined and clumpy. You may want to use your hands to rub the mixture together.
- Preheat the oven to 375°F. Place baking sheet in the oven.
- In a medium bowl, toss together mixed berries. In a separate small bowl, mix together the sugar, cornstarch, and salt. Pour sugar mixture over berries and toss to combine.
- Roll out pie crust and place in a pie tin. Using a slotted spoon, scoop the berry mixture into the crust, leaving any excess juices in the bowl. Sprinkle the crumble topping evenly over the berries.
- Place pie on top of baking sheet in oven. Bake 40 to 50 minutes, or until top is golden brown and the center is firm. Cover the crust with foil if it is browning too fast. Remove from oven.
- Let cool 3 to 4 hours to thicken before slicing. Serve with fresh whipped cream or vanilla ice cream.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
We really enjoyed this pie! I plan on making it again for our 4th of July cookout!
So glad to hear that :) Enjoy!
This pie is so perfect for all the seasonal spring berries! Thanks for the recipe!
Razzleberry pie is my all time fav pie. I love a great crumble topping too. I can’t wait to try this. Thank you!
So many fun flavors and textures in a single bite. I get that sweet but sort of tangy taste, and the mix of crunch and softness all at the same time!