The easiest blackberry crumble pie recipe you could make. A blackberry pie with a crisp topping, everybody just loves this easy and delicious dessert!
This blackberry crumble pie is not only incredibly delicious but it is also the easiest recipe pie I know. A basic crumb crust pie with a blackberry layer in between, this recipe is perfect not only for juicy blackberries but for almost any other kind of fresh berries or fruit.
Should you have more blackberries in your garden (they grow like weeds), try more of our recipes: Rhubarb and Blackberry Loaf Cake, Blackberry Lemon Bread, Fresh Blackberry Cake, or make this savory Blackberry Sauce.
The blackberry crumble pie disappeared quickly at our last gathering! In my experience, even though many folks love chocolate cake or cheesecake, they tend to go for a simple berry or fruit tart first.
Berry pies have a refreshing, intense flavor that comes from the natural sweetness and tartness of the berries, not heavy ingredients like cream or buttercream. It's all balanced by the heavenly, comforting crumb crust, which seems to be almost everyone's favorite type of crust.
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⭐Why is this recipe so great?
- Only one dough for both the crust and the crumble; this truly is my favorite pie crust recipe.
- There is no need to roll the dough; just press in form with your fingers.
- There is no need to grease the baking dish either
- The pie filling consists of only fresh blackberries; no other ingredients are needed.
- Blackberries are some of the last berries we can pick every year. The season starts with strawberries and red currants, goes on with gooseberries, raspberries, and blueberries, and kind of ends with these juicy berries. They are large, dark, glossy, and so delicious. Alternatively, you can make this crumble pie with any other berries you have.
- Ingredients for the dough: Unsalted butter, all-purpose flour, granulated sugar, vanilla extract, and a pinch of salt.
- One thing I feel I have to mention before I get to making the pie is the pie form you use. A regular pie dish would probably be fine, and if that is what you have, use it and remove the pie from the dish the way you always do it.
- However, I got myself a loose-bottom tart pan (the Amazon affiliate link opens in a new tab) some years ago, and I would never go back to a regular pie dish. These removable bottom pie dishes are so easy to use; the pies come so easily out of the form and look perfect every time.
- You will also need an electric mixer.
👩🏻🍳How to make a crumble pie with blackberries?
Make the pie dough:
This is the easiest method to make a pie crust. Most pie crusts I make require to spend some time in the fridge before rolling and baking, but not this particular crumb crust pie.
Cream the butter, sugar, and vanilla extract with the mixer until light and fluffy.
Add flour and salt; mix with a spoon first and then with your hands to form the crumbs.
Place about ¾ of this dough into the baking dish.
Press with the fingers to form the crust.
Bake the bottom crust without any berries in the preheated oven for about 20-25 minutes or until golden.
Place the fresh berries on the crust.
Scatter the remaining dough to form crumbs on top of the pie.
Bake the pie for another 20-25 minutes until golden brown.
This was the first time I made this easy dessert with a blackberry filling, but I made it with blueberries and gooseberries before, with a berry mixture, with apples and plums, nectarines or peaches (even canned ones in winter, and cut into smaller pieces), cherries, and so on.
I can imagine this pie with a crumb topping to taste amazing with sour cherries and even more exotic fruit like mango and maybe some coconut flakes mixed in the crumble topping.
I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results.
If the crust puffs up a bit while baking (before adding the berries), simply press it down before placing the berries on top. Occasionally, it might puff up, but most of the time, it stays in place and looks perfect.
Absolutely! Prepare it in advance and store it in an airtight container in the fridge. Sprinkle it on the pie just before baking.
To avoid a soggy crust, blind-bake it before adding the berries. Simply pre-bake the crust for a short time to set it before filling.
If you've got a slice or two left, just cover them up with plastic wrap or stash them in a sealed container in the fridge for 2-3 days – they'll still be just as tasty!
Freeze leftovers tightly wrapped in plastic wrap for up to 3 months.
🍽️How to serve?
This is the kind of pie recipe you can make on a moment's whim, with ingredients you always have in the house and with any kind of fruit or berry that is plentiful at the moment.
You can serve the blackberry pie with crumble topping pie lukewarm or at room temperature.
The blackberry crumble pie can be served as it is or with a dollop of whipped cream, a big scoop of vanilla ice cream, strained yogurt, or crème fraiche. If you choose crème fraiche, mix it with one or two teaspoons of brown sugar; it is so good!
📖More pie recipes
Blackberry Crumble Pie
- 250 g soft unsalted butter 1 cup, Note 1
- 150 g granulated sugar ¾ cup
- ½ teaspoon pure vanilla extract
- 375 g all-purpose flour 3 cups + 2 tablespoons
- 1 pinch of salt
- 350 g about 350 g/ fresh blackberries 12.5 oz, Notes 2,3
- whipped cream strained yogurt, ice cream, or crème fraiche to serve, optional
- Soften butter: Make sure you take the butter out of the fridge a few hours before baking; the butter must be soft.
- Preheat the oven to 360°F/ 180°C.
- Cream the butter, sugar, and vanilla extract with the mixer until light and fluffy.
- Mix the flour and the salt, add them to the butter mixture, mix with a spoon first, and then with your hands to form the crumbs.
- Bake crumb: Press ¾ of the crumb dough in the pie dish (the bottom of my pie dish has a diameter of 23 cm/ 9 inches), forming a dough edge as well. Bake the crumb crust in the preheated oven for 20-25 minutes until golden.If the crumb crust puffs up a little, press it down again with the back of a spoon before you add the berries. But it usually doesn't happen; the pie crust looks just perfect most of the time.
- Prepare berries: While the crumb crust is in the oven, prepare the berries or the fruit. If using berries, wash them briefly and let them dry well on kitchen paper. Pat them dry on top as well.If using fruit, slice or chop the fruit.
- Top the pie: Take the crumb crust out of the oven. Place the berries or the chopped fruit on top in an even layer. Sprinkle the remaining dough on top to form a crumble topping.
- Bake the pie for further 20-25 minutes until the crumble topping is nicely browned.
- Cool: Let the blackberry pie cool down in the form for about 20 minutes, then you can remove it. Removing the pie out of the form works best when using a pie dish with removable bottom.
- Serve the pie lukewarm or at room temperature either as it is or with a dollop of whipped cream, strained yogurt, or crème Fraiche mixed with one or two teaspoons of brown sugar.
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
- Blackberries: Use as many berries as needed to have a rather thick layer of berries in the pie form; it is OK if you have a bit more or less than the required quantity.
- Other berries: You can use other sorts of berries as well, for instance, gooseberries, blueberries, currants, and raspberries. Fruit can be used instead: pitted sweet or sour cherries, chopped or sliced apples, nectarines, peaches, apricots, grapes, mango, etc.