4.6 from 82 votes
Blackberry Crumble Pie
The Blackberry Crumble Pie combines a rich, buttery crumb crust with a generous layer of fresh blackberries, yielding a tender and crisp contrast that highlights the berries' natural juiciness. This dessert offers a pleasing texture and balance of sweetness ideal for serving with whipped cream or a dollop of crème fraîche. Its detailed preparation ensures a reliable bake with a flavorful fruit filling and a crumbly topping that holds together well.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
12
slices
Calories:
325 kcal
Course:
Cake
Cuisine:
German, American
Ingredients
- 250 g unsalted butter 1 cup, Note 1, soft
- 150 g granulated sugar ¾ cup
- ½ teaspoon vanilla extract pure
- 375 g all-purpose flour 3 cups + 2 tablespoons
- 1 pinch salt
- 350 g blackberry 12.5 oz, Notes 2, 3, fresh
- Whipped Cream strained yogurt, ice cream, or crème fraiche to serve, optional
Instructions
- Soften butter: Make sure you take the butter out of the fridge a few hours before baking; the butter must be soft.250 g soft unsalted butter/ 1 cup
- Preheat the oven to 360°F/ 180°C.
- Cream the butter, sugar, and vanilla extract with the mixer until light and fluffy.150 g granulated sugar/ ¾ cup + ½ teaspoon pure vanilla extract
- 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.375 g all-purpose flour/ 3 cups + 2 tablespoons + 1 pinch of salt
- 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.350 g fresh blackberries/ 12.5 oz
- 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.
Cup of Yum
Notes
- Use a digital kitchen scale to measure ingredients accurately for consistent results.
- Soften the butter well before mixing to achieve a light, crumbly dough.
- If the crust bubbles during pre-baking, gently press it down with the back of a spoon to keep an even base.
- Adjust the amount of blackberries to fill the pie with a thick, even layer of fruit.
- Other berries such as raspberries, blueberries, or currants can be used as alternatives or in combination.
- Serve with whipped cream, crème fraîche, ice cream, or strained yogurt for added richness and balance.
Nutrition Information
Serving
1slice
Calories
325kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
45mg
(15%)
Sodium
14mg
(1%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1slice | |
| Calories | 325kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 14mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.