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Delicious blackberry crumble pie with a golden crust and berry filling.

Blackberry Crumble Pie

A simple and delicious blackberry crumble pie featuring a flaky crust, tart blackberries, and a crunchy oat topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.