I am so excited to share with you my family’s favorite blackberry pie with crumble top recipe. This classic dessert has been a staple in our household for years, and for good reason – it’s easy to make, delicious to eat, and perfect for any occasion. Whether you’re looking for a sweet treat to serve at a family gathering or just want a comforting dessert to enjoy on a Tuesday night, this blackberry pie with crumble top recipe is sure to please.
I’ve made it countless times over the years, and each time I’m amazed by how quickly it disappears. My kids love helping me mix the filling and crumble topping, and they always beg for seconds (or thirds!) As a busy mom, I appreciate that this recipe is quick to prepare and can be made ahead of time – just pop it in the oven when you’re ready to serve.
Plus, the health benefits of using fresh blackberries instead of artificial flavorings or preservatives are a bonus. Not only is this pie a crowd-pleaser, but it’s also packed with antioxidants and fiber from the blackberries themselves. I’ve even started making mini versions of this pie for special events or as an after-school snack – they’re just as delicious as the full-sized ones!
One thing that sets this recipe apart from other pie recipes is the crumble topping – it adds just the right amount of crunch and sweetness without overpowering the tartness of the blackberries. The combination of textures and flavors is truly magical. My kids have even asked me to make this pie for their friends’ birthday parties – talk about a seal of approval!
As someone who loves baking from scratch, I appreciate that this recipe uses simple ingredients that are probably already in your pantry. And don’t even get me started on how lovely it looks – all golden brown and topped with those perfectly toasted crumbs… mmm!
It’s a true showstopper at any dinner party or family gathering.
Blackberry Pie with Crumble Top
4.8 from 1126 votes
This blackberry pie features a buttery, flaky crust filled with sweet-tart blackberries and topped with a crunchy, golden crumble. It is a perfect dessert for summer gatherings or a cozy night in.
2In a large bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt.
3Cut in 1/2 cup cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4Drizzle 3 to 4 tablespoons ice water over the mixture, stirring with a fork until the dough just comes together.
5Press the dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim the excess dough from the edges and crimp as desired.
9Place the crust in the refrigerator while preparing the filling.
10In a large bowl, combine 6 cups blackberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon.
11Gently toss until the berries are evenly coated.
12Pour the filling into the chilled pie crust, spreading it into an even layer.
13In a separate medium bowl, mix 1/2 cup flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, and 1/4 teaspoon salt.
14Cut in 1/4 cup cold cubed butter until the mixture forms coarse, pea-sized crumbs.
15Sprinkle the crumble topping evenly over the blackberry filling.
16Place the pie on a baking sheet to catch any drips.
17Bake at 375°F for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 25 to 30 minutes, until the filling is bubbly and the crumble topping is golden brown.
18If the edges of the crust brown too quickly, cover them with foil halfway through baking.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
20This allows the filling to set properly.
21Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Tips: For a deeper flavor, add 1/2 teaspoon vanilla extract to the filling. If using frozen blackberries, do not thaw them first; add them directly to the filling mixture. The pie keeps well at room temperature for up to 2 days.
Watch Video Of How Blackberry Pie with Crumble Top Works
This blackberry pie with crumble top recipe is truly one of my favorites – not only does it taste amazing but also makes me feel like I’m giving my family something special whenever we sit down together. One thing I love about this recipe is how versatile it is; whether you’re looking for an easy dessert solution for weeknights or want something impressive enough for special occasions like holidays or parties.
The leftovers are perfect stored in an airtight container at room temperature for up to three days; reheat by covering with foil during baking until warmed through. Serve warm with vanilla ice cream or whipped cream if desired.
❓ Frequently Asked Questions About Blackberry Pie with Crumble Top
Q: What type of blackberries should I use in this recipe?
A: You can use either fresh or frozen blackberries in this recipe – either way, they’ll turn out delicious! If using frozen, be sure to thaw them first before mixing with sugar and flour.
Q: Can I make this pie ahead of time?
A: Yes, you can make the filling and crumble topping ahead of time – just assemble the pie just before baking. If you’re short on time, consider making mini pies instead!
Q: How do I prevent the crust from becoming too soggy?
A: To avoid a soggy crust, be sure not to overfill the pie crust with filling mixture – leave some room for the juices to flow while baking.
Q: Can I substitute other types of berries in place of blackberries?
A: While blueberries or raspberries would work well in place of blackberries, keep in mind that their flavor profiles will change slightly.
Q: Is this pie suitable for vegetarians?
A: Yes, this pie is vegetarian-friendly as long as you use a vegetarian-friendly sugar substitute (if needed).
Q: How long does it take to bake this pie?
A: This pie typically takes around 40-50 minutes to bake in a preheated oven at 375°F (190°C).
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