Blackberry Crumble Pie is the ultimate summer dessert. Made with fresh blackberries, brown sugar, cinnamon, storebought pie crust, and only a few more ingredients. Blackberry Pie Crumble is the summer blackberry pie recipe you'll make all blackberry season-long!
Preheat the oven to 375 degrees F (190 degrees C).
Smash blackberries and blueberries in a bowl until they are mostly liquid, with only a few chunks remaining.
Combine white sugar, water, arrowroot powder, and lemon juice in a saucepan. Whisk out lumps and turn the heat to high. Bring to a boil and stir; Add the blackberries and blueberries mixture mix together, and simmer on low heat for five minutes, until the blackberry filling starts to thicken. Set aside.
In a stand mixer or large mixing bowl, combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until crumbly. (You can use your hands to get that butter well combined. )
Spray a glass pie dish with cooking spray and press pie pastry into a pie pan and add blackberry filling; top with crumble.
Bake in the preheated oven at 375 degrees until the bottom of the crust is cooked and golden, 50 to 60 minutes. Remove from the oven andlet cool for pie filling to set about 1 hour. Serve with whipped cream or a scoop of vanilla ice cream. Yummy!
Notes
FAQ For Recipe For Blackberry Crumble
You can make blackberry crumble pie with frozen blackberries, but you may need to add more arrowroot powder to thicken the pie filling.
If you want to make mixed berry pie crumb topping simply add all kinds of berries, like strawberries, marionberry, blueberries, and raspberries.