Berry Crumble


Berry Crumble Pie



Berry Crumble is a bit of a variation on a regular 2 crust berry pie. Im a messy cook, and a perfectionist. I want my pies to look perfect. When I make a two crust pie, Im often disappointed. My crimping skills lack perfection. This year for Easter, I decided to give it up and just make a crumb topping for my pie, rather than fight with a second crust. It was so simple and a nice change! Its always a healthy diet habit to include a fruit pie for dessert during the holidays and this pie is loaded with berries and light on the sugar.



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Ingredients:

  • 4 cups mixed berries (thawed if frozen)


  • 2 Tablespoon lemon juice


  • 1 Tablespoon grated lemon zest


  • 1/2 cup sugar


  • 2 Tablespoons quick-cooking tapioca or cornstarch


  • 1 unbaked pastry shell


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Topping:

  • 1/2 cup flour


  • 1/2 cup oats


  • 1/2 cup brown sugar


  • 1/8 teaspoon salt


  • 1 teaspoon cinnamon


  • 1/2 cup chopped nuts (optional)


  • 4 to 6 tablespoons cold butter


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Directions:

  • In a large bowl, mix the berries with the lemon juice and zest.


  • Combine the sugar and tapioca or cornstarch. Add to the berries and toss gently until they are well coated. Let them stand for 15 minutes. Add to the pastry shell.


  • Combine the flour, oats, nuts, brown sugar, cinnamon and salt in a small bowl. Cut in the butter until the mix is crumbly. Sprinkle over the filling.


  • Bake at 350 degrees for 45 minutes. Until the filling is bubbling and the top is nicely browned. Cool.


  • Serves 8


We spend the holidays with good friends. I am always given the job of bringing berry pies, because everyone prefers them to any other pie. I dont think we could function minus a berry pie. This berry crumble was a nice twist on an old favorite that we all enjoyed!


Berry Crumble Pie






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