Blackberry Crumble Pie
An easy and rustic dessert featuring juicy blackberries topped with a crunchy oat crumble, perfect for any occasion.
Ingredients
For the filling
- 2 cups fresh blackberries (or frozen, thawed and drained)
- 1 cup granulated sugar Adjust based on the tartness of the berries.
- 2 tablespoons cornstarch For thickening the filling.
- 1 tablespoon lemon juice Brightens the flavor of the berries.
For the pie crust
- 1 pie crust (homemade or store-bought)
For the crumble topping
- 1 cup all-purpose flour
- 1/2 cup rolled oats Old-fashioned for better texture.
- 1/2 cup brown sugar Can use light or dark.
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, cold and diced Key for crumble texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, toss the blackberries with granulated sugar, cornstarch, and lemon juice until evenly coated. Set aside.
- Fit the pie crust into a 9-inch pie pan and crimp the edges. Pour the blackberry mixture into the crust.
- In another bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon.
- Cut in the cold diced butter until the mixture looks like coarse crumbs.
Baking
- Evenly sprinkle the crumble mixture over the blackberry filling.
- Bake for 40–45 minutes until the topping is golden brown and the filling is bubbling.
- Let the pie cool on a rack for at least 20–30 minutes before slicing.
Notes
For additional brightness, use 1 teaspoon of lemon zest. You can substitute cornstarch with tapioca for a clearer filling. Serve warm with ice cream, whipped cream or crème fraîche.