Our Blackberry Crumble Pie is the perfect summer dessert. Made with a homemade blackberry pie filling and a buttery crumb topping, this mouth-watering pie will be the hit of any summer picnic, bbq or family get-together. Using frozen blackberries for convenience, it's a quick and easy dessert that will have everyone going back for seconds!
Blackberry Pie with Crumble Topping
Fruit pies are a summer staple, and I couldn't wait to start the baking early with my no-fail blackberry pie recipe. A blackberry lattice pie is beautiful, but this blackberry crumble pie is really impressive with it's sweet filling, buttery crust, and brown sugar crumble topping.
When I make this pie, I prefer to use frozen blackberries and make the filling on the stovetop. That way there's no soupiness once the pie bakes.
Nothing is worse than pouring over a cup of liquid out of a pie after it's baked. And yes, that happened once with a fresh fruit pie and it was so frustrating!
I use my all butter pie crust and have a trick to prevent it from becoming soggy. A store bought crust works just as well and saves time if that's what you prefer. Either way, this pie turns out amazing!
Ingredients You'll Need for Blackberry Crumble Pie:
The ingredients are versatile and can be used with different kinds of fruit and various toppings. My grandmother used to make her lattice top blueberry pies using a similar method.
A few years ago, I made a dark cherry pie with crumb topping pie using the same crust and crumb topping. The filling was cooked on the stovetop and everyone loved it!
- All-Purpose Flour: We use 1 cup of flour as the base for the crumb topping.
- Unsalted Butter: You'll need ½ cup (8 tablespoons) of butter for the crumb topping.
- Brown Sugar: We use ½ cup of light brown sugar to sweeten the crumble topping. Dark brown sugar works for a richer flavor.
- Pie Crust: One (9-inch) pie crust for the bottom crust. Homemade or store-bought works.
- Egg: 1 egg for brushing the pie crust.
- Blackberries: 6 cups of fresh or frozen blackberries. If using frozen berries, make sure to thaw them completely and save about ½ cup of blackberry juice.
- Blackberry Juice: This may be the ½ cup of reserved blackberry juice or juice released as the blackberries cook.
- Granulated Sugar: We use 1 ¼ cups of sugar when using frozen blackberries. If you use fresh blackberries, adjust this amount depending on the sweetness of the berries.
- Cornstarch: We use ⅓ cup to thicken the blackberry filling.
- Lemon Juice: Just a tablespoon of freshly squeezed lemon juice to add some acidity and brightness to the filling is all you need.
- Salt: Only a ½ teaspoon is needed to bring out the sweetness in the berries and enhance the other flavors in the filling.
- Ground Ginger: You'll need ¼ teaspoon to add a hint of warming flavor. Want a tad more, increase it to ½ a teaspoon. Not a fan of ginger? Swap it out with nutmeg or cinnamon.
How to Make a Blackberry Crumble Pie with Frozen Blackberries:
See the recipe card below for the ingredient amounts and full instructions.
This blackberry pie recipe is super simple! Just follow my instructions and you'll have tasty pie on the table in no time.
For the Crumb Topping:
I like to start with the topping and keep it in the fridge while I assemble the rest of the pie.
- In a food processor or bowl, combine the flour, butter, and brown sugar.
- Transfer the mixture to the fridge until later. Don't leave it too long or the butter will harden. We just don't want it to soften to room temp, so that's why we're putting it in the fridge briefly.
For the Blackberry Filling:
- Make sure the frozen blackberries are completely thawed. Pour ½ cup of the liquid into a measuring cup and set aside.
- Place the berries, sugar, cornstarch, lemon juice, salt, and ginger into a large pan. Stir constantly and cook over low heat until the sugar and cornstarch dissolve. If the blackberries don't release extra liquid, pour in the ½ cup reserved juice. If they do release extra liquid, discard the reserved juice.
- Adjust the heat to medium. Continue to cook until the mixture thickens and begins to bubble. Remove from heat and allow to cool for 15 to 20 minutes.
- Optional: For a super silky pie filling, stir in 2 tablespoons of butter.
- While the filling cools, use a pastry brush to apply the egg wash to the bottom, sides, and edges of the unbaked pie crust.
- Scoop the warm filling into the crust and top it with the crumble topping. You'll want to pinch the crumble mixture into small pieces and place them over the filling. I like to roll a few pieces into small balls to vary the texture.
- Bake at 400°F for 50 to 60 minutes until the topping turns a deep golden brown and the filling is bubbly.
Tips for Success:
- Place the pie pan on a baking sheet for ease of handling and to prevent potential spills in the oven.
- Use a foil tent if the pie begins to brown too quickly.
- If you don't have enough blackberries, use blueberries, strawberries, cherries, or apples to make up the difference.
- Use a different type of crust. A shortbread crust, graham cracker crust, or gluten-free crust works great!
- Brush a beaten egg onto the bottom, sides, and edges of the unbaked pie crust to create a moisture barrier. As the pie bakes, this barrier keeps the crust buttery and flaky.
How to Store a Blackberry Crumble Pie:
Refrigerator: Store any leftover pie in the fridge for 4 to 5 days.
Freezer: Chill the pie in the fridge, then wrap it tightly in plastic wrap followed a couple of layers of aluminum foil. It will stay good in the freezer for about 2 months.
Thawing and Reheating: Thaw in the fridge or at room temperature. Reheat in the microwave for a few seconds until warmed through.
Other Dessert Recipes You'll Love:
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup unsalted butter
- ½ cup light brown sugar
For the Pie Crust and Filling:
- 6 cups blackberries, fresh or frozen (thaw completely if using frozen)
- ½ cup reserved blackberry juice, only if using frozen berries (See note)
- 1 ¼ cups granulated sugar
- ⅓ cup cornstarch
- 1 tablespoon(s) freshly squeezed lemon juice
- ½ tsp. kosher salt
- ¼ tsp. ground ginger
- 2 tablespoon(s) unsalted butter, optional
- 1 pie crust, store bought or homemade; 9-inch crust
- 1 large egg, beaten
Instructions
To Make the Crumb Topping:
- In a food processor or bowl, combine the flour, butter, and brown sugar. Transfer the mixture to the fridge until it's time to top the pie.1 cup all-purpose flour½ cup unsalted butter½ cup light brown sugar
To Make the Blackberry Filling and Assembly:
- Make sure the frozen blackberries are completely thawed. Pour ½ cup of the liquid into a measuring cup and set aside.6 cups blackberries½ cup reserved blackberry juice
- Place place the berries, sugar, cornstarch, lemon juice, salt, and ginger into a large pan. Stir constantly and cook over low heat until the sugar and cornstarch dissolve. If the blackberries don't release extra liquid, pour in the ½ cup reserved juice. If they do release extra liquid, discard the reserved juice.1 ¼ cups granulated sugar⅓ cup cornstarch1 tablespoon(s) freshly squeezed lemon juice½ tsp. kosher salt¼ tsp. ground ginger
- Adjust the heat to medium. Continue to cook until the mixture thickens and begins to bubble. Remove from heat and allow to cool for 15 to 20 minutes.
- Optional: For a super silky pie filling, stir in 2 tablespoons of butter.2 tablespoon(s) unsalted butter
- While the filling cools, use a pastry brush to apply the egg wash to the bottom, sides, and edges of the unbaked pie crust.1 large egg1 pie crust
- Scoop the warm filling into the crust and top it with the crumble topping. Pinch the crumble mixture into small pieces and place them over the filling.
- Bake at 400°F for 50 to 60 minutes until the topping turns a deep golden brown and the filling is bubbly.
- Allow the pie to cool for 1 hour at room temperature before transfering to the refrigerator to cool completely (about 2 to 3 hours).
- Scroll up and see the post for tips, FAQs, and storage recommendations.
Christine says
So good thank you. Only thing I would say if using fresh berries use half the sugar
Kim says
Thanks so much, Christine! We're glad you enjoyed the pie. 🙂