Blackberry Crumb Pie

Blackberry Crumb Pie
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 243.7
  • Total Fat: 11.9 g
  • Cholesterol: 20.7 mg
  • Sodium: 90.7 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Blackberry Crumb Pie calories by ingredient
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Introduction

This is a combination of two recipes: a popular one I found online (for only the crumb part) and the blackberry filling is my grandmother's personal recipe. You could substitute the sugar with artificial sweeteners (both white and brown); however, it will have an aftertaste. The recipe as is does not have an overly sweet taste and is wonderful a la mode. Sorry it isn't he most diet friendly, but I needed to add it for the nutrition information. This is a combination of two recipes: a popular one I found online (for only the crumb part) and the blackberry filling is my grandmother's personal recipe. You could substitute the sugar with artificial sweeteners (both white and brown); however, it will have an aftertaste. The recipe as is does not have an overly sweet taste and is wonderful a la mode. Sorry it isn't he most diet friendly, but I needed to add it for the nutrition information.
Number of Servings: 12

Ingredients

    1 Pillsbury 9" Refrigerated Pie Crust (warmed to room temperature)

    ** Filling **
    4 cup, unthawed Blackberries, frozen (unsweetened)
    1 tsp Granulated Sugar
    2.5 tbsp Argo Cornstarch (may substitute with 5 tbsp flour)
    .5 tsp Cinnamon, ground

    ** Crumb topping **
    .75 cup Flour - Gold medal all purpose flour
    .33 cup, packed Brown Sugar
    .33 cup Granulated Sugar
    1 tsp Cinnamon, ground
    1 stick Butter, unsalted (cut into 3/4" slices)

Tips

While it is nice to serve warm, do not serve too warm, as it will be too "soupy". Allow it to cool enough to "gel" before serving.


Directions

Preheat oven to 375.

Using a deep dish pie plate (I used a glass 9" plate), line with pie crust. Set to side.

Fill medium sauce pan with 4 cup blackberries, 1 tsp sugar, 2.5 tbsp cornstarch (or 5 tbsp flour), and 0.5 tsp cinnamon. Over medium-high heat, slowly stir until to a slow boil and continue to stir until mixture is fully cooked. Remove from heat and pour into pie plate lined with pie dough.

In a large mixing bowl, combine the .75 cup flour, .33 cup packed brown sugar, .33 cup sugar, and 1 tsp cinnamon. Toss in slices of butter. Using either your fingers or a pastry blender, work together the mixture until it resembles small peas. Sprinkle mixture over blackberries.

Place pie plate in oven for 50 minutes, or until crumb is golden brown and blackberry filling begins to bubble.

Take out of oven and let cool on cooling rack.


Serving Size: 1/12th

Number of Servings: 12

Recipe submitted by SparkPeople user MUSIC2HISEARS.

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