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The VERY (berry?) best Triple Berry Pie. The crumble topping is incredible!

Triple Berry Crumble Pie


Description

If using frozen berries (as I usually do), 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!


Scale

Ingredients

  • 1 Pie Crust (Gluten free or regular)

For the filling:

  • 2 1/2 cups raspberries (frozen or fresh)
  • 2 1/2 cups blueberries (frozen or fresh)
  • 2 1/2 cups blackberries or cherries (frozen or fresh)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 Tbsp lemon 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!)
  • pinch salt

For the pie:

  • 1 crust

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). Pre-bake the crust 10-15 minutes.

For the filling:

  1. Stir together berries, sugar, cornstarch, and lemon juice. Pour into pre-baked pie crust.

For the crumble topping:

  1. Combine butter, brown sugar, flour, oats, and salt with a pastry blender or two forks. Crumble over the pie filling.
  2. Bake at 350 degrees for 45-60 minutes, or until the crust and crumble topping are golden.