Blackberry Crumble Pie
Blackberry Crumble Pie is an irresistible summer dessert, consisting of a buttery, flaky crust cradling juicy berries beneath a golden, crunchy streusel topping. Serve it warm with melting vanilla ice cream for a dessert that’s both rustic and elegant.
This berry crumble pie resembles something between a rustic berry galette and blackberry crumble! It combines flaky pie crust, loaded with a jammy blackberry and almond filling, and then topped with a buttery sweet crumble for added decadence and pizzazz.
While this blackberry crumble pie is simple to make, it does require some planning ahead – chilling the pressed and egg-washed pie crust, baking the pie twice, and then allowing the berry crumble pie to cool before serving. Trust me, it’s well worth the effort! Each bite offers a symphony of jammy fruit filling, crisp crumble, and melt-in-your-mouth pastry – best served warm with a scoop of vanilla ice cream for the ultimate summer dessert!
If blackberry is your preferred berry of choice, be sure to try this Lighter Blackberry Cobbler, these decadent Ganache Blackberry Brownie Bites, and Lemon Blackberry Bread Pudding.
What is blackberry crumble pie?
Blackberry crumble pie is a delightful dessert that combines the juicy sweetness of fresh blackberries with a buttery, flaky crust and a golden crumble topping. The filling, made with blackberries tossed in sugar, flour, lemon juice, and almond extract, bakes into a luscious, slightly thickened fruit layer that bursts with bright, tangy flavor.
Unlike traditional double-crust pies, this version features a streusel-like topping of flour, sugar, and melted butter, which bakes into a crisp, crumbly contrast to the tender berries beneath. The crust is chilled to retain structure and withstand the bubbling fruit filling without becoming soggy.
The textural harmony of crisp, soft, and jammy elements pairs beautifully with vanilla ice cream or whipped cream – a rustic yet elegant dessert that highlights summer berries at their peak!
Ingredients needed to make this blackberry crumble pie
- Butter: Softened to lightly grease the pie plate. It doesn’t matter if you use salted or unsalted butter.
- Refrigerated pie crust: I like Trader Joes’s refrigerated pie crust. Using refrigerated pie crust adds convenience, but you can make your own pastry pie crust if you have prior experience.
- Egg: Whisked and brushed over the middle of the fitted pie crust to help prevent a soggy base for this dessert as well as reinforcing the structure and enhancing flavor.
- Blackberry filling: The fresh blackberries get coated in a mixture of granulated sugar, all-purpose flour, almond extract, and fresh lemon juice. Use gluten-free all-purpose flour, if needed.
- Crumble for pie topping: This berry crumble pie topping combines melted butter (preferably unsalted), vanilla extract, granulated sugar, all-purpose flour (or gluten-free), and almond flour.
How do you make this blackberry crumble pie?
For the Crust
Prepare the pie dish:
- Lightly coat a 9-10-inch pie plate with non-stick spray, then wipe evenly with a paper towel.
- Rub a thin layer of softened butter over the spray using the towel for an even, non-stick surface.
Press the crust:
- Unroll the refrigerated pie crust and gently press it flat with your fingers into a rough circle.
- Carefully transfer the crust to the pie plate, centering it. Press the dough firmly into the bottom and up the sides, allowing about ½ inch to overhang the rim.
- Fold the excess dough under itself to create a thick lip that sits just above the plate’s edge.
- Crimp the edges decoratively with your fingers.
Seal and chill:
- Whisk the egg and brush a thin layer over the surface of the crust (bottom and sides).
- Refrigerate the egg-washed pie crust for 1 hour to set the crust.
- Meanwhile, preheat the oven to 425°F.
For the Filling
Coat the berries:
- In a large bowl, mix the sugar and flour until combined.
- Add the blackberries, tossing gently until evenly coated.
- Drizzle with lemon juice and almond extract, then fold again until no dry flour remains.
Assemble and par-bake:
- Spoon the berry mixture into the chilled crust, spreading evenly.
- Place the pie on the lower oven rack and bake for 15 minutes (this par-bakes the crust).
- Remove from the oven to add the crumble for pie topping.
For the Crumble
Make the crumble:
- In a bowl, combine melted butter, vanilla, sugar, and flours, stirring with a fork until pea-sized crumbs form. Set this aside.
Top and bake:
- After the initial bake, reduce the oven temperature to 375°F.
- Sprinkle the crumble over the pie with your fingers, breaking up any large clumps for even coverage.
- Return the pie to the center rack and bake for an additional 20–30 minutes, until the pie filling bubbles and the crust is golden.
Cool and serve:
- Let the pie cool on a wire rack for at least 1 hour (this sets the filling).
- Serve slightly warm with vanilla ice cream or whipped cream.
Serving
Serve this scrumptious blackberry crumble pie as a fruity dessert with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream.
Sandy’s tips and substitutions:
- Storage: Store leftover blackberry crumble pie, covered, in the fridge for up to 3-4 days. Allow chilled berry crumble pie to sit at room temperature for 15 minutes before serving again or gently reheat, covered with foil, in the oven.
- Easy serving: Don’t forget to spray the pie plate and then spread softened butter over that, otherwise it may be tricky getting the pie out.
- Catch drips: Place a baking sheet on the rack below the baking pie to catch any pie filling that may bubble over.
- Prevent overbrowning: Tent the pie with foil if the crumble browns too quickly.
- Fruity twist: If you don’t like blackberries, make this dessert pie with your favorite berries, such as raspberries, blueberries, or strawberries.
- Gluten-free: Use a gluten-free refrigerated pie crust and gluten-free or plant-based flour to coat the blackberries and for the crumble.
- Extracts: I’ve used almond extract in the blackberry pie filling and vanilla extract in the crumble. Feel free to omit the almond extract and only use vanilla, if you prefer.
- Optional: Add a pretty dusting of powdered sugar over the top of your cooled blackberry crumble pie.
- Fresh blackberries: Always use in-season blackberries, bought from your local grocery store or farmer’s market for the best flavor. If blackberries are out of season where you are, use frozen and thawed (patted dry) blackberries.
More dessert pies you may want to try:
- Triple Chocolate Brownie Pie
- Strawberry Pie Filling Dessert
- Sour Cream and Lemon Pie
- Gluten-Free Chocolate Pie
- Butterscotch Pudding Pie
Get the Recipe:
Blackberry Crumble Pie
Ingredients
For the crust:
- 1 tsp soft butter
- 1 refrigerated pie crust, I like Trader Joe’s
- 1 large egg
For the filling:
- 5-6 cups fresh blackberries, maybe a few more
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp almond extract
- juice of one juicy lemon, 2 ½-3 tablespoons
For the crumble:
- 6 Tbsp butter, melted
- ½ tsp vanilla extract
- ⅔ cup granulated sugar
- ½ cup all-purpose flour
- ½ cup almond flour
Equipment
- 9-10 inch pie plate
Instructions
For the crust:
- Spray a 9-10 inch pie plate with non-stick cooking spray and spread with a paper towel evenly in the pan. Add 1 teaspoon of soft butter and rub again with the paper towel to evenly coat.
- Unroll the refrigerated pie crust and push it with your fingers into a flat circle. Pick up the crust and center it in the prepared pan. Press the dough into the pan and up over the edges. It will extend about a half inch over the top edges of the pan.
- Turn the excess dough under to form a lip that extends above the upper edge of the pan and crimp the edges with your fingers to form a scalloped ridge around the top.
- In a small bowl, whisk the egg and brush it over the middle of the crust. Refrigerate for one hour.
- Preheat the oven to 425 degrees F.
For the filling:
- Combine the sugar and flour in a large bowl and stir.
- Add the blackberries and stir to coat until well coated. Sprinkle the berries with the lemon juice and almond extract and gently stir again until the flour is all incorporated into the mixture of berries.
- Spoon the mixture into the prepared pie shell.
- Place the pie in the oven on the lower rack and bake for 15 minutes; remove from the oven to add the crumble.
For the crumble:
- While the pie is baking, start making the crumble.
- To the melted butter, add the vanilla, sugar, and 2 kinds of flours. Stir the mixture with a fork until large crumbs form. Set aside.
- After the pie has baked on the lower rack for 15 minutes, remove the pie to add the crumble, and reduce the oven temperature to 375.
- Using your fingers, sprinkle the crumble mixture over the pie, breaking up the large pieces with your fingers. Continue with the remaining crumble and cover the top of the pie.
- Return the pie to the oven, on the center rack and bake for another 20-30 minutes until the filling is bubbling and the crust is golden brown. TIP: Put a baking sheet on the rack below the pie, in case it boils over. The crumble should be a light golden color. Lightly cover the top of the pie with foil if it seems to be getting too brown before the filling is bubbly (when it’s done, you will see the filling bubble up through the crumble in a few places).
- Remove from the oven and cool on a cooling rack for at least an hour before serving. This allows the pie to firm up a bite before cutting into it.
- Serve and enjoy with a scoop of vanilla ice cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
