clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side view into a triple berry crumble pie, highlighting the bright berry filling and golden crumble topping

Triple Berry Crumble Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

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


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) 



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


  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.)


*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