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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.
Friend approved
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!
Crumble topping
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 200ËšF 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.
Psalm 19;14
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.
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Easy Blackberry Crumble Pie
Ingredients
For the crust:
- 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
For the filling:
- 4 ½ cups fresh blackberries, maybe a few more
- Âľ cup granulated sugar
- ½ cup all-purpose flour
- juice of one juicy lemon, 2 ½-3 tablespoons
For the crumble:
- 6 tablespoons butter, I used salted
- â…” cup granulated sugar
- ½ cup all-purpose flour
- ½ cup almond flour
Instructions
For the crust:
- 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 (220ËšC) 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.
For the filling:
- 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.
For 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.
Notes
Nutrition
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When we are putting the pie back in the oven with the crumble topping on, does it go in on top of the baking sheet again or is it just the pie pan?
Hi Amber, yes you can leave it on the baking sheet. Enjoy!
It appears at one point there was some confusion in the recipe, but it reads perfectly now as far as I can tell. The instructions were concise and easy to follow. I just took this pie out of the oven and even though it’s still too hot to eat, it looks and smells amazing. We can’t wait to dig in.
Thanks, Meryll! Enjoy!
Pie perfection! Used berries from last summer, thawed and drained, but otherwise made as written. Baked about 20 minutes longer than called for but probably due to very cold berries and used a frozen crust. The topping is everything!! Definitely use the almond flour! Thank you for this keeper recipe!
Awesome! Thanks for the review, Barb!
One of my best pies so far. Easy instructions and turned out delicious. My husband gave it 2 thumbs up.
Awesome! Thanks for the review, Sharon!
Should I be using all of the egg to coat the pie crust or should there be some left over?
Hi Brittany, you will have some left over that you can discard.
Made as directed and it was outstanding! Enjoyed with vanilla ice cream. Thank you for sharing this easy recipe.
Awesome! Thank you for the review, Kayc!
Chris. I just made the "crumble" but it is more like a paste. Yikes. Added flour, almond fllour and butter. I had to make my own almond flour with my grinder so maybe that was the problem? What to do? Add more flour?
Hi Linda, flour and water can vary a a great deal in moisture content. Just a more flour, a tablespoon at a time, and stir with a fork until it gets crumbly.
Can I use frozen blackberries?
Hi Patricia, yes, you can use frozen berries if they don't have any sugar. Just measure the amount (4 ½ cups) while they are frozen then let them thaw a bit and proceed with the recipe.
Hi Chris, love the recipe, but can't get the link to play the inspirational there is a Redeemer clip. Is it me?
Hi Kate, I just tried it and it worked for me but I'l leave the link here as well: https://youtu.be/_68nZLDjdYY?si=dYnLxDVqSNGsF21n
Chris,
This looks amazing! I would like to know if you have tried it with blueberries, or perhaps one of your followers has? I seem to have an
abundance of them this year. Thank you.
Suzanne
Hi Suzanne, we haven't tried this with blueberries, but maybe someone else can chime in!
I put black raspberries in the freezer this year. I am going to make this pie with them. In two places it says to reduce the oven temp to 375. First time is when the pie goes in the oven to bake the first time, and then when the pie is removed after baking the first time. Please clarify which time the temp should be lowered.
Thank you.
Hi Gell, sorry for the confusion. I have clarified that!
Where do you use the egg? You say to lower the oven temp to 375 when you put the pie in and later say to lower to 375 after the pie baked for 15 min and you added the topping. Just wanting clarification. Love your recipes.
Hi Joyce, sorry for the confusion. It should read correctly now.
The recipes mentions "juice of one juicy lemon 2 1/2 - 3tablespoons. under the filling. The next ingredient down says 2 tablespoons of fresh lemon juice. Are you saying 2 -5 tablespoons of lemon juice total? I am anxious to try this pie recipe as I love blackberries.
Hope you enjoy the recipe, Carolyn. It shoudl be clear now.
I'm getting ready to make this pie, and I'm sure I must have missed, but cannot find what we should do with the egg that's listed in the ingredients with the crust. I'm guessing perhaps to brush the crimped edge?
Love your recipes and detailed explanations, but I am wondering about the use so the egg for the pie crust as well. Thanks so much for all you do!
Thanks for your kind words, Christina! I think the recipe shoudl be clear now with the egg instructions inclucded.
Hi Sylvia, the egg is brushed on the interior of the crust before refrigerating. I have clarified that in the recipe. Sorry for the oonfusion.
Looks lovely! Can I use frozen blackberries, and if so, how should I adjust the recipe for that?
Hi Donna, yes, you can use frozen berries if they don't have any sugar. Just measure the amount (4 ½ cups) while they are frozen then let them thaw a bit and proceed with the recipe.
We had an abundance of blackberries this year. I froze probably 60 small bags. I am a bit confused about the lemon juice. It is mentioned twice in the recipe. Is it about 4 T in all? Your pie looks delicious.
Hi Charlotte, sorry for the confusion. I have clarified that in the recipe.