Berry Crumble

MY MOTTO

Berry Crumble Pie

Cook's Notes: A bright and tangy berry filling topped with a gorgeous crumble topping. This pie screams a holiday gathering. Take advantage of the fresh, plentiful berries. This dessert is the perfect blend of pie and crumble, the best of both worlds. You have the texture of the crumble on top with the delicious pie base on the bottom. The only way to improve this is to serve it warm with whipped cream or a big scoop of vanilla ice cream.

The filling is flexible–you can use all berries (raspberries, blackberries, strawberries, and blueberries) or a mixture of berries.
Recipe adapted from Food Network Magazine, September 2017

Ingredients:
1 prepared pie crust or homemade
Topping

• 3/4 cup regular rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 1/4 teaspoon allspice
• 5 tablespoons cold butter, cut into small pieces

Filling

• 6 cups mixed berries (I used blackberries, strawberries, and raspberries)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons instant tapioca
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon 
• Optional 1/4 teaspoon ground cardamom
• Dash of salt

Directions:

• Place the crust in the pie pan and refrigerate for 30 minutes.
• Make the topping by combining all ingredients in a food processor. Pulse just until the butter is pea-sized pieces. Refrigerate until ready to assemble the pie.
• Preheat oven to 425 degrees.
• To make the filling, mix the berries, sugars, lemon juice, tapioca, cinnamon, cardamom, and salt.
• Place a baking sheet on the lowest rack to catch any drips.
• Remove the crust from the refrigerator, recrumble topping.
• Add the filling ingredients to the pie shell using a slotted spoon. Sprinkle the crumb topping evenly over the pie filling. Add strips of foil around the outer edge of the pie dish to avoid over-browning.
• Bake for 20 minutes. Lower the oven temperature to 375 degrees and continue baking for 30 minutes longer. Rotate the pie halfway through until the crust is browned and the filling is bubbling.

HAPPY SPRING DAY