When you're in the mood for a delicious dessert that involves minimal effort. this Blackberry Crumble Pie might just become your best friend. With a sweet, juicy berry filling, a buttery, mounded crumb topping and a few tricks to make a storebought crust taste like homemade this a sweet treat you'll want to make on repeat!
Back in July, I spent a delightful morning with a friend at a local blackberry farm. The day was warm and the bushes hung heavy with glistening, deep, purpureous fruit. The proprietor handed us big buckets and had a cheerful little jingle to greet each customer: "Twist and pull, eat a belly full and mound your bucket high. We were obedient and it didn't take long before our buckets were full and plenty of the sweet, juicy berries had made their way to our happy tummies. As we picked, I dreamed about what I would make with my bountiful berry stash. Ideas for this Blackberry Crumble pie began rolling around in my mind.
Easy as pie!
I had a store-bought crust stashed in the refrigerator and decided to try out my ideas for the blackberry crumble pie later that day. I used the easy tricks from this post to make the crust taste homemade and stirred together a super easy crumble topping.
Within 20 minutes, the pie was in the oven and delicious aromas were wafting through the kitchen. I was delighted 40 minutes later to pull out a fragrant, bubbling jammy pie, mounded high with a golden crumb topping.
We had an invitation to a friend's home for lunch so I took the pretty pie along. Everyone LOVED it and the group around the table were all sure the entire pie was made from scratch.
I was tempted to let them believe I had labored long and hard on the flaky crust but ended up sharing the delicious secret. I've been making this Blackberry Crumble Pie numerous times over the summer, always to rave reviews!
Any time of year
Although there's nothing like fresh, local fruit, I love that blackberries are easily available all year long. I've made this pie with the fresh berries from the blackberry farm and with grocery store blackberries and it's delicious, either way. That means it can be enjoyed any time of year!
If you've never made a crumb topping for a pie or coffee cake, you might think that it's complicated. Not so! Making a delicious crumble is incredibly easy; simply combine melted butter (I do that in the microwave) with flour, sugar and a pinch of salt. Stir it together with a fork and the crumbles will form magically before your eyes.
The first few times I made this Blackberry Crumble Pie, I found that the topping tended to get overly brown before the blackberry filling had a chance to thicken. I decided to try baking the pie for 15 minutes without the topping and then adding it for the remaining 25-30 minutes. It worked like a charm and the result was a beautiful golden brown topping to match the pretty crust!
Do you need an easy dessert that will impress? Put Blackberry Crumble Pie on your "frequent flyer" dessert list! It is always a winner and brings lots of murmurs of delight with each bite.
Serve it warm with a big scoop of vanilla ice cream!
Cafe Tips for making this Easy Blackberry Crumble Pie
- You'll need a sheet pan and a standard-size (9-inch) pie pan (not deep-dish) for this recipe. I like a metal pie tin but glass will also work. I really love these OXO sheet pans. They're super sturdy and long-lasting.
- Be sure to check out our tips on Homemade Store-Bought Pie Crusts. Although there's nothing like a from-scratch pie crust, you'll be shocked at how delicious (and pretty!) a purchased crust and be.
- Don't skip the double greasing of your pie tin! Non-stick cooking spray will ensure that each slice of pie can be easily removed from the pan and a small amount of butter, gives the crust great flavor.
- Make sure that you see the berries start to bubble around the edges of the pie before you remove it from the oven. The bubbling means that the berries have had a chance to thicken.
- I like to serve this Blackberry Crumble Pie warm but I have found that it's best not to warm it too much or the filling will get too loose. 10 to 15 seconds in the microwave is perfect. If you prefer to use the oven, warm it at 200˚F for 10-15 minutes then let it sit for another 10 minutes before serving to allow the juices to thicken again.
- If you don't have almond flour and don't wish to purchase it just for this recipe, you can substitute all-purpose flour for the almond flour. Almond flour adds a wonderful layer of flavor but it's also delicious with 100% all-purpose flour.
Thought for the day:
Let the words of my mouth
and the meditation of my heart
Be acceptable in Your sight,
O Lord, my rock and my Redeemer.
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
With a juicy berry filling, a buttery crumb topping and a storebought crus that tastes homemade this Blackberry Crumble Pie is a winner!
- 1 teaspoon soft butter
- 1 refrigerated pie crust I like Trader Joe's, Aldi, my generic store brand (Laura Lynn) and Pillsbury.
- 1 medium or large egg
- 4 ½ cups fresh blackberries maybe a few more
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- juice of one juicy lemon 2 ½-3 tablespoons
- 6 tablespoons butter I used salted
- ⅔ cup granulated sugar
- ½ cup all-purpose flour
- ½ cup almond flour
Spray a standard-size pie pan with non-stick cooking spray and rub with a paper towel to coat. Add 1 teaspoon of soft butter and rub again with the paper towel to evenly coat.
Unroll the refrigerated pie crust and pat it with your hands into a flat circle. Pick up the crust and center it in the prepared pan. Press the dough into the pan and up over the edges. It will extend about a half inch over the top edges of the pan.
Turn the excess dough under to form a lip that extends about a half inch above the upper edge of the pan. Crimp the edges of the dough to form a scalloped ridge around the top of the pan. See the pictures in this post for a demonstration.
Whisk the egg vigorously in a smal bowl or cup. Brush the interior of the crust with the egg. Place the crust in the refrigerator for a least an hour (or up to 24 hours to chill).
For the prep when you’re ready to bake:
Preheat the oven to 425 degrees F (220˚C) with one of the shelves on the lowest rack and one in the center. Place a sheet pan on the lowest rack while the oven preheats.
Combine the sugar and flour in a large bowl. Stir to combine.
Add the blackberries and stir to coat. Keep staring until the berries are well coated. There will be a little extra flour/sugar at the bottom of the bowl. Sprinkle the berries with the lemon juice the gently stir again until there is no more dry flour.
Spoon the mixture into the prepared pie shell. The berries should form an even layer about a half inch below the ridge of the crimped crust. If there are any empty spaces, tuck in a few more berries.
Place the pie tin on top of the preheated sheet pan on the lower oven rack. Bake for 15 minutes then remove from the oven to add the crumble.
While the pie is starting to bake, make the crumble: Place the butter in a medium-large microwave-safe bowl. Cover the bowl with a damp paper towel. Cook on high power for 1-2 minutes, until the butter is melted.
Remove the paper towel and add the remaining crumble ingredients to the melted butter. Stir the mixture with a fork until large crumbs form. Set aside.
After the pie has baked on the lower shelf for 15 minutes, remove the sheet pan (with the pie on top of it) and reduce the oven temperature to 375.
Using your hand grab a hand full of the crumble mixture and give it a squeeze the break it up into large crumbs as you sprinkle it over the top. Continue with the remaining crumble, covering the top of the pie.
Return the pie to the oven, on the center rack this time, and bake for another 20-30 minutes until the filling is bubbling and the crust is golden brown. The crumble should be a light golden color. Lightly cover the top of the pie with foil if it seems to be getting too brown before the filling is bubbly (when it’s done, you will see the filling bubble up through the crumble in a few places).
Cool on a cooling rack for at least an hour before serving. (If you cut the pie before it cools, the filling will be quite loose.)
Serve and enjoy with a scoop of vanilla ice cream. See the tips above in the post for re-warming the pie, if desired.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.