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Triple Berry Crumble Pie (Gluten-Free, Vegan-Friendly)

Triple Berry Crumble Pie – This mixed berry crumble pie features a bright, tangy berry filling & gorgeous crumble topping you’ll fall in love with at first bite! You can make it with fresh or frozen berries, so it’s perfect all year long! (Gluten-Free, Vegan-Friendly) 

A slice of triple berry crumble pie topped with vanilla ice cream

Developing pie recipes is one of my favorite things on earth.

It’s always a delicious experiment, and it requires making several test pies to perfect the recipe.

This triple berry crumble pie is just heaven. The filling is flexible–you can use all berries (raspberries, blackberries, and blueberries), or you can use a mixture of berries and cherries. Both are delicious. I know because I’ve eaten roughly my body weight in pie lately. #pieforbreakast #onlysortofkidding

A crumble topping can sometimes make a pie a bit too sweet for me, so I mitigated the issue by adding just enough sugar to sweeten the berries and let the crumble do most of the sweetening. I almost always use natural sweeteners here on One Lovely Life, and while I do have a great naturally sweetened crumble topping, I decided to really go for it on this pie. If you’re not going to let your hair down on holidays or special occasions, when are you going to let it down?

Here’s what you need to make the most amazing triple berry crumble pie…

Close up view of a freshly baked triple berry crumble pie with bubble berry filling and golden crumble topping

Here’s What Goes Into Triple Berry Crumble Pie:

  • A Great Pie Crust – We love this gluten-free pie crust or this traditional pie crust recipe. Either one works great for this pie!
  • A Mix Of Berries – My favorite combination is a mix of raspberries, blackberries, and blueberries. You are welcome to mix in some strawberries or cherries if you like, or just blend 2 kinds of berries. It all works!
  • Sugar. This is a time for the real stuff. I don’t recommend honey or pure maple syrup here.
  • Cornstarch – A bit of cornstarch helps thicken the triple berry pie filling, giving the filling a gorgeous jammy texture as it cooks.
  • Lemon Juice or Orange Juice – Adds a bit of brightness and tang to the berries and keeps the pie from tasting flat.
  • Lovely Crumble Topping. To finish the triple berry crumble pie, you’ll use our gorgeous crumble topping. It’s made from butter or vegan butter, brown sugar, gluten-free flour, oats, vanilla, and salt. Easy and gorgeous!

Can I Use Frozen Berries For Berry Pie?

Yes! You can use frozen berries to make a mixed berry pie. Some recipes will call for thawing the berries first to get rid of the extra liquid (frost on the berries). I haven’t found that I need to do that for our triple berry crumble pie. You can use the berries frozen. Just make sure you follow the instructions to make sure the pie filling is bubbling before you remove the pie from the oven. (This allows the cornstarch to thicken the filling)

How To Make Triple Berry Crumble Pie, Step-By-Step:

  1. If you haven’t already, make your crust and fit it to your pie pan. (We like this pie crust or this gluten-free pie crust). To help weigh the crust down, you can add parchment paper and add dry beans or pie weights (as shown in the photos/video). Or, you can prick the crust a few times with a fork before baking.
  2. Pre-bake the pie crust at 350 degrees for 10-15 minutes. (This will make the bottom of the crust more sturdy for the berry pie filling.) When the pie crust is done pre-baking, let it cool for a few minutes before adding the filling and topping.
  3. While the pie crust is pre-baking, mix up your filling. In a large bowl, combine berries, sugar, cornstarch, lemon juice, and a tiny pinch of salt. Gently stir with a flexible spatula to coat the berries.
  4. Next, make the crumble topping. In a medium bowl, combine softened butter, brown sugar, flour, vanilla, and salt. Combine with two forks, a pastry blender (or your fingers!) until the flour and brown sugar are hydrated with the butter and small clusters and clumps form.
  5. Now, assemble the pie. Add berry filling to the pre-baked crust and top with crumble topping.
  6. Place the pie pan on a baking sheet (in case of bubbly spills!) and bake the pie at 350 degrees for 55-65 minutes, or until the top is golden and the filling is visibly bubbling. (If it’s not bubbling, the cornstarch can’t thicken the filling.)

What To Do If Your Crumble Topping Starts Browning Too Quickly:

If the crumble topping starts browning too quickly, you can lightly cover it with foil. (I recommend checking the pie at the 45 minute mark to see how it’s coming along.) This will allow the filling to continue cooking and will help protect the topping from browning further.

Side view into a triple berry crumble pie, highlighting the bright berry filling and golden crumble topping

FAQ + Tips For The Best Triple Berry Crumble Pie:

Can You Use Frozen Berries For Triple Berry Pie? Yes! You can put them in frozen, just know the pie filling may be slightly looser, since the frost from the berries can add extra moisture.

Tips To Get The Sweetness Just Right. Depending on the sweetness of your berries, you may prefer to increase the sugar. I prefer my filling to have a tiny bit of tartness since the crumble topping is sweet enough, and in all my tests (with tart cherries and blackberries), 1/2 cup was plenty for me.

What’s Your Favorite Pie Crust Recipe? Pie crust is a serious business at our house. This is our favorite recipe using white flour (for non-gluten-free folks), and this is our favorite gluten free pie crust recipe.

Gluten-Free Tips… Bob’s Red Mill 1-to-1 gluten free baking flour or King Arthur Measure-For-Measure Flour are our go-to for recipes like this one. It’s a true 1-to-1 substitute for white all purpose flour and both my crust and the crumble topping turned out beautifully.

Use A Big Pie Dish If You Can! This is a hefty pie! Our mixed berry crumble pie fits in a standard 9-inch pie plate, but if you’ve got a deep dish pie pan or at least one with higher sides, you’ll probably feel a *little* more comfortable putting it into the oven. We love this pretty white one! No matter what pie pan you use, I recommend putting it on a baking sheet to catch any errant drips, bubbles, or spills. (It’s WAY easier to clean a pan than it is to clean your oven!)

Tips To Make Sure Your Berry Pie Filling Sets Properly:

  • Make Sure The Filling Bubbles! In order for the cornstarch to thicken the berry pie filling, it’s important that the filling bubbles in the oven. If your pie filling isn’t visibly bubbly around the edges, it won’t set.
  • Let The Pie Cool Before Serving. Also, you MUST let the pie cool before cutting into it! The filling continues to cook even after you pull it out of the oven, so allowing it to cool before cutting into it ensures the filling will be cooked through and set (rather than runny and too wet). I know it’s tempting to cut into it when it’s warm, but the pie won’t hold its shape well if you don’t let it cool first.
A slice of triple berry crumble pie topped with vanilla ice cream

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Side view into a triple berry crumble pie, highlighting the bright berry filling and golden crumble topping

Triple Berry Crumble Pie


  • Author: One Lovely Life
  • Total Time: 1 hour 20 minutes
  • Yield: 1 pie 1x
  • Diet: Gluten Free

Description

This berry crumble pie features a bright, tangy berry filling & gorgeous crumble topping you’ll fall in love with at first bite! You can make it with fresh or frozen berries, so it’s perfect all year long! (Gluten-Free, Vegan-Friendly) 


Ingredients

Scale

For The Pie:

  • 1 Pie Crust (Gluten-free or regular)

For The Triple Berry Pie Filling:

  • 2 cups raspberries (frozen or fresh)*
  • 2 cups blueberries (frozen or fresh)*
  • 2 cups blackberries or cherries (frozen or fresh)*
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 Tbsp lemon juice or orange juice

For The Crumble Topping:

  • 6 Tbsp butter or vegan butter, cut into tiny cubes
  • 1/2 cup brown sugar
  • 1/2 cup flour (gluten free all purpose flour or white all purpose flour)
  • 3/4 cup oats, gluten free or regular (I prefer quick oats, but rolled are fine!)
  • 1/2 tsp. vanilla
  • pinch salt

Instructions

  1. Pre-heat the oven to 350 degrees.
  2. Roll the pie crust out and transfer to a 9-inch pie pan (if you have a deep dish pan, that’s preferred). To help weigh the crust down, you can add parchment paper and add dry beans or pie weights (as shown in the photos/video). Or, you can prick the crust a few times with a fork before baking.
  3. Pre-bake the pie crust at 350 degrees for 10-15 minutes. (This will make the bottom of the crust more sturdy for the berry pie filling.) When the pie crust is done pre-baking, let it cool for a few minutes before adding the filling and topping.

For The Triple Berry Pie Filling:

  1. While the pie crust is pre-baking, mix up your filling. In a large bowl, combine berries, sugar, cornstarch, lemon juice, and a tiny pinch of salt. Gently stir with a flexible spatula to coat the berries.

For The Crumble Topping:

  1. Next, make the crumble topping. In a medium bowl, combine softened butter, brown sugar, oats, flour, vanilla, and salt. Combine with two forks, a pastry blender (or your fingers!) until the flour and brown sugar are hydrated with the butter and small clusters and clumps form.

Assemble & Bake The Pie:

  1. Now, assemble the pie. Add berry filling to the pre-baked crust and top with crumble topping.
  2. Place the pie pan on a baking sheet (in case of bubbly spills!) and bake the pie at 350 degrees for 55-65 minutes, or until the top is golden** and the filling is visibly bubbling. (If it’s not bubbling, the cornstarch can’t thicken the filling.)

Notes

*If using frozen berries, there’s no need to thaw them first. You can mix up the filling using the berries straight from the freezer. Also, since blackberries can be a bit harder to come by, you can use frozen cherries instead. They work really well, too!

**If the crumble topping starts browning too quickly, loosely cover the pie with foil to protect the topping from browning further. Again, make sure the filling has a chance to boil! 

  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Triple berry crumble pie, berry pie, mixed berry pie, gluten free berry pie, gluten free mixed berry pie, gluten free triple berry pie, berry crumble pie

At home at your 4th of July BBQ or your Thanksgiving table, this Berry Crumble Pie is perfection.
Triple Berry Pie with Crumble Topping - This is SO GOOD!
The VERY (berry?) best Triple Berry Pie. The crumble topping is incredible!
There's nothing like a good Berry Pie with Crumble Topping . This one's made with frozen fruit, so you can make it all year long!

Originally shared June 2016. Updated Nov 2021.

44 Comments

  1. I’ve made this pie a couple of times…it’s a hit with everyone even those that don’t need to be GF. I use only 6 cups of berries for a store bought pie. This is my favorite pie recipe.

    1. Hi, Emily.

      This recipe is almost the same as one I have used for years. I made an apple/blackberry one today. One of our family favourites.JJ

  2. I made two of these tonight best pie ever thank you for the recipe definitely will be saving!!!

  3. Just put this in the oven! I’m so excited – handpicked blueberries and blackberries from family. Unfortunately, I had no raspberries and needed to use a can of raspberry filling that was past due.

    1. Yes! Just bake as directed and make sure you vent your crust (with a few slits cut into it, or by using a lattice design) to allow steam to escape. Feel free to add a few extra minutes to the bake time if you want your top crust more golden.

    1. Rosie – I really recommend it. The filling can make the crust soggy if it’s not pre-baked. You can cover the top edges with foil if you prefer to help prevent it from browning!

  4. This pie is really delicious. But am I doing something wrong because it’s a little runny!

    1. Gina – Yay! I’m so glad you enjoyed it, and I’m sorry it was a bit runny! Sometimes, depending on how tightly your berries are packed or how much pectin is in the berries can affect the texture. Next time, it sounds like you may prefer an extra Tbsp or 2 of cornstarch for a more firm texture. I hope that helps! 🙂

  5. If I bake this ahead of time can I leave it on the counter for a few hours or should I Put it in the refrigerator?

    1. Allison – I’ll be fine out for a few hours. If it’s going to be all day, you probably want to tuck it in the fridge. 🙂

  6. So I used frozen berries and a 9” tender flake crust I have about 2.5 cups of berry mix left over and a very soggy pie crus. A for presentation d for overall

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