BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
BLACKBERRY CRUMBLE
Nothing tastes more like late summer than a Blackberry Crumble. Even if you've never baked from scratch before, you will find this recipe so easy to put together.
Provided by Cathy
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, gently combine blackberries, sugar and all-purpose flour. Transfer to an 8 x 8 baking dish.
- For the crumble topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble.
- Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.
Nutrition Facts : Calories 222 kcal, Carbohydrate 39.5 g, Protein 3.2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11.2 mg, Sodium 39.3 mg, Fiber 6.9 g, Sugar 25.4 g, UnsaturatedFat 1.8 g, ServingSize 1 serving
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BLACK 'N' BLUE BERRY CRUMB PIE
Here's a very simple recipe for a mouthwatering, fresh pie that features two kinds of berries and is simply delicious! The brown-sugar crumb topping adds buttery old-time crunchiness and flavor to this summery dessert classic. Thanks to Linda Palmer in Greenville, Ohio for the recipe.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
Nutrition Facts :
BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
BLACKBERRY CRUMB BARS
Blackberry Crumb Bars are an easy, sweet summer breakfast. Bakery-style layer bars with a buttery crumb topping and fresh blackberry filling.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
- Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
- Add half the dough to your baking pan and press down in an even layer gently.
- In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
- Pour mixture over the crust.
- Crumble the remaining flour mixture over the top of the blackberries.
- Bake for 40-45 minutes until golden brown.
Nutrition Facts : Calories 154 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
PEACH-BLACKBERRY CRUMBLE
This is my favorite way to use wild blackberries. I like to serve this dessert on top of vanilla ice cream.
Provided by thebrokelifeorg
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine peaches, white sugar, flour, lemon juice, and lemon zest in a large bowl. Mix until peaches are evenly coated. Add blackberries and stir gently until combined. Pour fruit mixture into a 9-inch pie pan.
- Combine flour, brown sugar, and cinnamon for crumble in a separate bowl. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over the filling.
- Bake in the preheated oven until golden brown and bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 67.2 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 13.3 mg, Sugar 36.7 g
BLACKBERRY RASPBERRY CRUMB PIE
So this happened...'Tart' Blackberry Raspberry Crumb Pie. I made a crumb topping using @bobsredmill rolled oats & @landolakesktchn butter.
Provided by Bianca // Food ▪️Fitness ▪️Me
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF.
- Make the berry filling: Gently combine all ingredients in a large bowl (don't worry the cornstarch will absorb) and set aside.
- Make the crumb topping: Combine all ingredients in a food processor and pulse until crumbly.
- Spoon the berry mixture into your pre-baked pie shell and cover edges of pie crust with foil or a pie shield to prevent the crust from burning. Top with crumb topping. Place on a parchment/foil lined baking sheet and bake for approximately 45-60 minutes or until topping is golden brown.
BLACKBERRY CRUMBLE PIE
Steps:
- Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.
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- Cut cold butter into cubes, and using pasty blender or fork, cut butter into flour mixture. Mix until crumbly.
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From reneenicoleskitchen.com
4.3/5 (9)Total Time 2 hrsCategory Desserts Treats And SnacksCalories 440 per serving
- Make the pie crust according to the recipe directions. Roll it out and place it in a 10" pie pan. Press the edges into desired shape. Refrigerate at least 30 minutes.
- In a large mixing bowl combine sugar, spices, and salt. Add blackberries and toss to combine. In a small bowl make a slurry by combining the cornstarch and dessert wine. Pour the cornstarch and wine slurry over the berries and toss to combine. Set aside.
- In a small bowl combine together sugar, flour, spices, and salt. Chop or grate the cold butter into small chunks. Work the butter into the flour until you have a texture of large chunks, small chunks, and a mixture the texture of damp sand. Set aside.
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- Mix together the flour and the salt, add them to the butter mixture, mix with a spoon first, and then with your hands to form the crumbs.
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- Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!
- Chop the peeled and cored apples into inch size pieces so they’re still reasonably sized. Add the apple to a large heavy based pan, along with the sugar and two tablespoons of water.
- Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs. The butter needs to be cold for it to work!
BLACKBERRY RASPBERRY CRUMB PIE | COOKSTR.COM
From cookstr.com
Category Fruit PiesEstimated Reading Time 3 mins
- On a lightly floured surface, roll out dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate, crimping edge. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling.
- Filling: In a large bowl, gently combine raspberries, blackberries, sugar, cornstarch, lemon juice and cinnamon, making sure that cornstarch is not lumpy. Transfer filling to prepared bottom crust. Place pie plate on baking sheet and bake in preheated oven for 45 minutes.
- Remove from oven, reduce temperature to 350 degrees F (180 degrees C) and sprinkle streusel over pie, avoiding juicy edge. Return pie to oven and continue baking for 15 minutes more or until nicely browned and juices are bubbling and thickened around edge. If pie starts to get too brown before it’s finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 to 2 hours before serving.
STRAWBERRY BLACKBERRY CRUMB PIE | DOUGH-EYED
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- In a large bowl, stir together the flour, sugar, and salt until combined. Using a pastry cutter or clean hands, cut the butter into the flour mixture until it's worked in, and the mixture has small chunks of butter running throughout. In a small bowl, stir together the egg, cold water, and vanilla extract until combined. Pour the wet mixture into the flour mixture, and use a fork to stir it together until a dough forms. Once you have a shaggy dough, turn it out onto your work surface. Gently knead the dough until it comes together in a large mass. It will still be a big shaggy.
- Preheat your oven to 400 degrees, and place a large sheet pan lined with foil into the oven while it preheats.
- In a small bowl, use a fork to stir together the flour, oats, sugar, brown sugar, salt, and melted butter until a crumbly mixture forms. After the pie has baked for 20 minutes, turn the oven down to 350 degrees. Remove the pie from the oven, and carefully sprinkle the crumb topping all over the pie- it will seem like a lot, but that's ok! Put the pie back into the oven and bake for an additional 40 minutes, or until the crust and crumb topping are lightly browned and the filling is bubbling. Cool for at least 30 minutes before slicing and serving with ice cream or whipped cream!
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