Blackberry Crumble Pie
A delightful blackberry crumble pie featuring a buttery oat-streusel crust and a glossy, jammy filling, perfect for any occasion.
Ingredients
Filling
- 2 cups frozen blackberries No need to thaw
- 1 cup granulated sugar Reduce to 3/4 cup if berries are very sweet
- 2 tablespoons cornstarch Thickens the filling
- 1 tablespoon lemon juice Brightens the fruit
Crust and Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter Softened, not melted
- 1/2 cup brown sugar Packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup oats Old-fashioned oats add texture
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease a 9-inch pie dish or line it lightly with baking spray.
- In a medium bowl, combine the frozen blackberries, granulated sugar, cornstarch, and lemon juice. Stir until the cornstarch is well distributed; set aside to macerate briefly.
- In a separate bowl, mix the flour, softened butter, brown sugar, cinnamon, and salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture is crumbly and pea-sized. Stir in the oats.
- Reserve about half the crumb mixture and press the other half firmly into the bottom of the prepared pie dish to form a compact crust.
Assembly and Baking
- Pour the blackberry filling over the pressed crust, spreading it evenly. Sprinkle the remaining crumble over the berries to cover.
- Bake for 30–35 minutes, or until the top is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and allow the pie to cool slightly (at least 15–20 minutes) so the filling sets before slicing.
Notes
For best results, keep the butter softened, not melted; use frozen berries straight from the freezer for optimal thickening; and let the pie rest for better slice shape. Customize by swapping some blackberries for raspberries or adding chopped nuts to the crumble.