- Nov 26, 2016
- central NC
Berry Crumble is a variation on a regular two crust berry pie. The crumb topping is very easy and replaces the second crust. Better yet, this pie is loaded with berries and goes light on the sugar. This is a great dessert for Easter!
Berry Crumble Pie (serves 8)
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
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, but really good)
4 to 6 tablespoons cold butter
In a large bowl, mix the berries with the lemon juice and zest.
Combine the sugar and tapioca or cornstarch. Add 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 or until the filling is bubbling and the top is nicely browned. Cool.