It's part crisp, part crumple, and all pie! This amazing berry crumble pie is a sweet, tart, and crispy crowd-pleaser filled with juicy berries and a buttery crispy streusel topping!
Prep Time: 30 minutesminutes
Cook Time: 50 minutesminutes
Cool: 3 hourshours
Total Time: 4 hourshours20 minutesminutes
Servings: 8
Ingredients
Crumble Topping
¼cuprolled oats
¼cuplight brown sugar, packed
¼cupall-purpose flour
¼teaspoonground cinnamon
4Tablespoonssalted butter, softened
Berry Pie
5cupsmixed berries, *see note
1 cupgranulated sugar
⅓cupcornstarch, or all-purpose flour
½teaspoonKosher salt
1store-bought or homemade pie crust, unbaked
Serve with: Vanilla ice cream or Whipped cream
Instructions
Crumble Topping
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.
Berry Pie
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.
Notes
Berries: You can use fresh or frozen berries for this pie. I prefer to use more raspberries (about 2 cups raspberries, 1 cup blackberries, and 1 cup blueberries). For frozen mixed berries, take out the strawberries and allow to thaw slightly. Drain any excess juices.Pie crust: You can buy a pre-made pie crust (I prefer the one in the freezer section) or make half a batch of my favorite pie dough.Storage: 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.