Triple Berry Crumble Pie
This gluten-free 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)
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Servings: 1 (9-inch) pie
Ingredients
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 Tablespoon lemon juice or orange juice
For The Crumble Topping:
- 6 Tablespoons butter or vegan butter cut into tiny cubes
- 1/2 cup brown sugar
- 1/2 cup flour (60 grams) 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 teaspoon vanilla extract
- pinch salt
Instructions
- Pre-heat the oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- Now, assemble the pie. Add berry filling to the pre-baked crust and top with crumble topping. 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!
Video
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/triple-berry-crumble-pie/