Amazing Blackberry Crumble Pie

I first tried this crumble-style blackberry pie on a late summer afternoon when blackberries were spilling over the bowl. What I love about it is the contrast: tart, jammy berries under a buttery oat crumble — simple enough for a weeknight dessert, special enough for a picnic or holiday table. It’s forgiving (use frozen berries), fast to assemble, and tastes like you spent hours baking.

I also sometimes pair this with other fruit-forward desserts when entertaining; for a nutty counterpoint try my brown sugar pecan bars as a second sweet option for guests that won’t compete with the pie.

Why you’ll love this dish

This blackberry crumble pie blends the best parts of pie and crisp: a flaky pie crust holds a juicy blackberry filling, and a crunchy oat crumble gives texture and buttery flavor. Make it when berries are at their peak, or keep frozen blackberries on hand for off-season baking. It’s:

• Quick to pull together — about 15–20 minutes active time.
• Budget-friendly — simple pantry staples do most of the work.
• Crowd-pleasing — kids and adults alike enjoy the sweet-tart balance.
• Adaptable — easily doubled, baked in a tart pan, or split into individual servings.

"A perfect late-summer dessert — tangy blackberries with a golden, crunchy top. Everyone asked for seconds." — Home baker review

The cooking process explained

Before we jump into the exact ingredients, here’s the overall flow so you know what to expect:

• Toss berries with sugar, cornstarch, and lemon — this macerates the fruit and thickens the filling.
• Fit a single 9-inch crust into a pie pan and pour in the berry mix.
• Make a crumb topping from flour, oats, brown sugar, cinnamon, and cold butter; cut the butter in until coarse crumbs form.
• Cover the filling with the crumble and bake until golden and bubbling.
• Allow the pie to cool so the filling sets before slicing.

If you prefer one-dish comfort, this approach is similar in timing to some savory pies like my go-to chicken pot pie recipes, which are great main-course companions when serving a fruit dessert afterward for a complete meal plan.

What you’ll need

• 2 cups fresh blackberries (or frozen, thawed and drained)
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice (fresh is best)
• 1 pie crust (homemade or store-bought) — fits a 9-inch pie pan
• 1 cup all-purpose flour
• 1/2 cup rolled oats (old-fashioned oats give better texture)
• 1/2 cup brown sugar (packed)
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and diced

Notes and substitutions:

• Frozen blackberries work well; thaw and drain to avoid a watery filling.
• For gluten-free: use a GF all-purpose flour in the crust and topping and certified GF oats.
• Want less sweetness? Reduce granulated sugar to 3/4 cup if your berries are very ripe.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, gently toss blackberries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Let sit a few minutes to release juices.
3. Fit the pie crust into a 9-inch pie pan and press gently. Pour the blackberry mixture into the prepared crust, spreading to an even layer.
4. In a separate bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon.
5. Add the cold diced butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture resembles coarse crumbs (pea-size pieces of butter are ideal).
6. Sprinkle the crumble mixture evenly over the blackberry filling, covering most of the surface. A few gaps are fine — they let the filling bubble through.
7. Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling in the center. If the crumble browns too fast, tent loosely with foil for the last 10 minutes.
8. Remove from the oven and let the pie cool on a wire rack for 20–30 minutes so the filling thickens before slicing.

For step-by-step photos or alternative topping ideas, I sometimes lean on visual recipes that show crumb texture and doneness, which can be helpful for beginners when you’re comparing baking timelines.

Best ways to enjoy it

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Add a drizzle of warm caramel for an indulgent finish.
• For brunch, serve small slices with coffee and a cheese plate.
• Bring it to potlucks: bake in a disposable foil pan and transport in a snug box to avoid tipping.

Pairing idea: a bright, acidic Riesling or lightly effervescent cider complements the blackberry’s tart notes. For nonalcoholic options, try sparkling water with lemon.

Storage and reheating tips

• Room temperature: Cover loosely and store up to 24 hours. The topping stays crispest the first day.
• Refrigerator: Keep covered for up to 4 days. Re-crisp the topping by warming slices in a 350°F oven for 8–10 minutes.
• Freezing whole pie: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge and reheat at 325°F for 20–30 minutes.
• Freezing slices: Flash-freeze on a tray, then wrap individually and store in a freezer bag for up to 2 months.

Food safety: cool the pie to room temperature no more than two hours before refrigerating to avoid bacterial growth.

Tricks for success

• Use cold butter for a flaky, crunchy crumble — warm butter will make the topping gummy.
• Don’t overwork the crumble: stop when coarse crumbs form to maintain texture.
• If your berries are extra juicy, add an extra tablespoon of cornstarch.
• Shield the crust edge with foil or a pie shield after 20–25 minutes to prevent over-browning.
• Let it cool before slicing; hot berry filling is extremely hot and can run.

For one-pot meal inspiration to serve alongside desserts like this, consider a slow-cooker main that frees up oven space, such as a simple "marry me" chicken recipe I use when entertaining to simplify dinner prep.

Creative twists

• Mixed berry: substitute half the blackberries with raspberries or blueberries.
• Nutty crumble: fold 1/2 cup chopped pecans or almonds into the topping for crunch.
• Citrus twist: add 1 teaspoon orange zest to the filling for extra brightness.
• Vegan: use dairy-free butter and a vegan pie crust; maple syrup can replace brown sugar if desired.
• Mini versions: make in a muffin tin lined with small crusts for portable treats.

Your questions answered

Q: Can I use frozen blackberries?
A: Yes — thaw and drain them first. Pressing them gently in a sieve helps remove excess juice so the filling isn’t watery.

Q: Do I need cornstarch?
A: Cornstarch helps thicken the filling and gives a glossy finish. Arrowroot is a 1:1 substitute if you prefer.

Q: How do I know the pie is done?
A: The topping should be golden and the filling should be bubbling — check near the center. If only the edges are bubbling, bake a few minutes longer.

Q: Can I make this ahead?
A: Assemble the pie and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.

Conclusion

This blackberry crumble pie is a dependable, crowd-pleasing dessert that’s easy to adapt and reliably delicious whether you use fresh summer berries or frozen ones from the pantry. For another approach to a simple blackberry crumble, see this slightly different method at Easy Blackberry Crumble Pie – The Café Sucre Farine, and for inspiration on flavor and texture variations, check the take on blackberry crumble at Blackberry Crumble Pie – Cheese Curd In Paradise.

Blackberry Crumble Pie

A simple and delicious blackberry crumble pie featuring a flaky crust, tart blackberries, and a crunchy oat topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the filling

• 2 cups fresh blackberries (or frozen, thawed and drained)
• 1 cup granulated sugar Reduce to 3/4 cup if berries are very ripe.
• 2 tablespoons cornstarch Arrowroot can be used as a substitute.
• 1 tablespoon lemon juice (fresh is best)
• 1 pie crust (homemade or store-bought) — fits a 9-inch pie pan

For the crumble topping

• 1 cup all-purpose flour Substitute with gluten-free flour if needed.
• 1/2 cup rolled oats Old-fashioned oats give better texture.
• 1/2 cup brown sugar Packed.
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and diced Use cold for a flaky crumble.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, gently toss blackberries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Let sit a few minutes to release juices.
3. Fit the pie crust into a 9-inch pie pan and press gently. Pour the blackberry mixture into the prepared crust, spreading to an even layer.

Making the crumble topping

1. In a separate bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon.
2. Add the cold diced butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture resembles coarse crumbs.

Baking

1. Sprinkle the crumble mixture evenly over the blackberry filling, covering most of the surface.
2. Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling in the center. If the crumble browns too fast, tent loosely with foil for the last 10 minutes.
3. Remove from the oven and let the pie cool on a wire rack for 20–30 minutes so the filling thickens before slicing.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator up to 4 days, re-crisping topping in the oven if desired.