Blackberry crumble pie is a must-make dessert any time of the year but it truly shines during late summer and early autumn when fresh blackberries are in season.
Packed with juicy apples & tart blackberries and with a golden crumble topping this berry crumble pie is the ideal option for anyone torn between blackberry crumble or apple pie.
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Why I Love This Dessert
- Classic with a twist: Whilst fruit crumble is always welcome with me, so too is a slice of comforting fruit pie. This recipe combines the best of both worlds into one irresistibe dessert.
- Versatile: Use various berries or other fruits instead of blackberries.(see my suggestions further down this post).
- Make year round: Whether you are using fresh summer berries or frozen ones, this blackberry pie with crumble topping is delicious any time of year, even in the dead of winter.
- Generously filled: This is a recipe for deep dish berry crumble pie meaning it's brimming apples and blackberries.
What Is Blackberry Crumble Pie?
Blackberry crumble pie is an epic dessert that really is a cross between two classic puddings that never go out of style - fruit crumble and fruit pie. Here is what to expect:
- Shortcrust pastry shell.
- A generous apple and blackberry pie filling.
- Golden, crisp and sweet crumble topping.
This blackberry pie with crumble topping is a glorious hybrid dessert that can be enjoyed throughout the year but it is at it's best when fresh blackberries are in season during August, September and early October.
If you have a soft spot for blackberries don't miss out on my colourful baked blackberry cheesecake, Nutella ice cream with blackberry ripple or my easy lemon posset recipe with blackberry topping. They are all sensational desserts.
Ingredients Notes
Shortcrust pastry: I like to make my own using plain flour, butter, a little sugar and water. However, store-bought shortcrust pastry works well too. If you can find sweetened shortcrust pastry, even better. You will need around 350g.
Blackberries: If using fresh blackberries you will need 175g. For frozen blackberries use 200g. Defrost them in a sieve suspended over a bowl and discard any liquid that collects in the bowl.
Apples: This berry crumble pie recipe calls for cooking apples as they soften wonderfully during baking, creating a perfectly textured fruit pie filling.
Butter: Using real butter gives the best flavour to both the shortcrust pastry and crumble topping. If you need a dairy-free alternative, opt for a block-style substitute with a firm consistency when chilled. It will behave more like butter and give better results than a softer spread.
Need to convert grams to cups?
Grams are the most accurate measure for ingredients but you can ask AI to convert them to cups (I cannot guarantee the accuracy of the results).
Step By Step Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Stir the salt and 1 ½ tablespoons caster sugar into 200g flour. Cube 100g butter and add it to the bowl.
Step 2. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Stir in just enough water to create a firm dough.
Step 3. Bring the dough together with your hands.
Step 4. Knead the dough on a lightly floured worktop, shape into a disc, wrap in food-wrap and chill for 30 minutes.
Step 5. Meanwhile make the crumble topping. Stir 90g flour and 30g caster sugar together and rub in 60g butter until clumpy. Stir through the demerara sugar and oats.
Step 6. Peel and core the apples. Chop into various sizes, leaving some pieces thicker than others. Mix the brown sugar, cornflour and cinnamon together then sprinkle it over the apple pieces and toss.
Step 7. Roll the pastry out to a thickness of 2-3mm and use it to line a 20cm (8-inch) deep pie dish. Layer in half of the apples followed by half of the blackberries. Repeat with the remaining apples and blackberries then sprinkle over any flour left in the apple bowl.
Step 8. Bake the pie for 15 minutes then remove from the oven and sprinkle the crumble topping evenly over the fruit. Return the pie to the oven for a further 30 minutes. Check after 20 minutes - if the topping is browning too quickly, loosely cover it with baking parchment for the final 10 minutes.
Expert Tips
Top Tip: Cutting the apples into varying sizes and thicknesses allows them to cook at different rates. Some pieces will soften completely whilst others will retain some shape and texture. This creates the perfect pie filling.
- Measure ingredients accurately. Use grams and a set of digital scales to do this.
- Use the right-sized tin. This recipe calls for a deep 20cm (8-inch) pie dish. Don't try to fit the ingredients into a shallow tin as it will overflow.
- Cook your pie on a baking sheet: Put a baking sheet into the oven as it preheats then place your pie dish onto the baking sheet as your pie cooks. This will help ensure the pastry base cooks properly.
- Let it cool for at least an hour: If you cut your berry crumble pie whilst it is hot, it will be difficult to serve.
- Do not omit the cornflour: It binds the apple and blackberry pie filling together. Without it the filling will be too runny.
Frequently Asked Questions
My personal preference is to serve it slightly warm rather than piping hot or cold. Definitely do not refrigerate it as this will affect the crispness of the pastry and crumble topping.
You can use frozen blackberries in this recipe for blackberry crumble pie. However, you must defrost them before adding them to the pie so the excess liquid they contain can be drained and discarded. If you add frozen fruit directly into the pie the filling will be too runny.
Yes, you can. To make a vegan blackberry pie with crumble topping simply use dairy-free block butter in place of the butter and ensure that the sugars you use are also vegan.
Yes, you can. To make this blackberry crumble pie gluten-free use gluten-free shortcrust pastry and a gluten-free crumble topping (adapting the quantity to suit this recipe). Cornflour is naturally gluten-free so this does not need to be replaced.
Variations
- Berry crumble pie: Replace the blackberries with raspberries or opt for a mixture of the two.
- Blackcurrant pie with crumble topping: Swap the blackberries for blackcurrants.
- Cherry crumble pie: Use pitted cherries in place of the blackberries.
- Blueberry crumble pie: You guessed it - swap the blackberries for blueberries.
- Nutty streusel topping: Add a handful of chopped nuts to the crumble topping ahead of baking your pie.
Serving suggestions
This decidedly comforting apple and blackberry pie with crumble topping goes well with vanilla ice cream, single cream, evaporated milk (for pure retro vibes) and, my favourite - clotted cream (happy sighs). In winter a good dose of custard isn't a bad choice either.
More fruity pies and crumbles to enjoy
Have you made this blackberry crumble pie recipe? Please rate the recipe or leave a comment - I love hearing how you get along with my creations.
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Blackberry Crumble Pie
Equipment
- 1 20cm (8-inch) deep pie dish
Ingredients
For the pastry
- 200 g Plain flour
- 1½ tablespoons Caster sugar
- 100 g Butter
- ⅛ teaspoon Salt
- 2-3 tablespoons Ice cold water
For the crumble topping
- 90 g Plain flour
- 30 g Caster sugar
- 60 g Butter
- 30 g Oats
- 30 g Demerara sugar
For the apple and blackberry filling
- 750 g Cooking apples e.g. Bramley apples
- 175 g Fresh blackberries or 200g frozen blackberries
- 90 g Light soft brown sugar
- 2 tablespoons Cornflour (cornstarch)
- 1 teaspoon Ground cinnamon
Instructions
Make the pastry
- Stir the salt and caster sugar into the flour flour then cube the butter and add it to the bowl.200 g Plain flour, 1½ tablespoons Caster sugar, ⅛ teaspoon Salt, 100 g Butter
- Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Stir in just enough water to create a firm dough - add 2 tablespoons and use a blunt knife to mix it, adding more water in ½ tablespoon increments until the dough begins to form. Do not add so much water that the dough becomes sticky.2-3 tablespoons Ice cold water
- Bring the dough together with your hands.
- Knead the dough on a lightly floured worktop, shape it into a disc, wrap in food-wrap and chill for 30 minutes.
- Meanwhile preheat the oven to 180℃ - slide a baking sheet into the oven as it warms up. Also prepare the crumble topping and fruit.
Make the crumble topping
- Stir the flour and caster sugar together and rub in the butter until it turns clumpy.90 g Plain flour, 30 g Caster sugar, 60 g Butter
- Stir through the demerara sugar and oats.30 g Oats, 30 g Demerara sugar
Prepare the fruit
- If using frozen blackberries these must be defrosted in advance: put the frozen berries into a sieve suspended over a bowl. As they defrost the excess liquid will collect in the bowl. The liquid should be discarded.
- Peel and core the apples. Chop into various sizes, leaving some pieces thicker than others and place them in a large bowl. Mix the brown sugar, cornflour and cinnamon together then sprinkle it over the apple pieces and toss.750 g Cooking apples, 90 g Light soft brown sugar, 2 tablespoons Cornflour, 1 teaspoon Ground cinnamon
Assemble the blackberry crumble pie
- Roll the pastry out to a thickness of 2-3mm and use it to line a 20cm (8-inch) deep pie dish.
- Layer in half of the apples followed by half of the blackberries. Repeat with the remaining apples and blackberries then sprinkle over any flour left in the apple bowl.175 g Fresh blackberries
- Bake the pie for 15 minutes then remove from the oven and sprinkle the crumble topping evenly over the fruit.
- Return the pie to the oven for a further 30 minutes. Check after 20 minutes - if the topping is browning too quickly, loosely cover it with baking parchment for the final 10 minutes.
Notes
- Measure ingredients accurately. Use grams and a set of digital scales to do this.
- Use the right-sized tin. This recipe calls for a deep 20cm (8-inch) pie dish. Don't try to fit the ingredients into a shallow tin as it will overflow.
- Cook your pie on a baking sheet: Put a baking sheet into the oven as it preheats then place your pie dish onto the baking sheet as your crumble pie cooks. This will help ensure the pastry base cooks properly.
- Let it cool for at least an hour: If you cut your blackberry crumble pie whilst it is hot, it will be difficult to serve.
- Do not omit the cornflour: It binds the apple and blackberry pie filling together. Without it the filling will be too runny.
- Make it vegan: To make this crumble pie vegan simply use dairy-free block butter in place of the butter and ensure that the sugars you use are also vegan.
- Make it gluten-free: To make this blackberry crumble pie gluten-free use gluten-free shortcrust pastry and a gluten-free crumble topping (adapting the quantity to suit this recipe). Cornflour is naturally gluten-free so this does not need to be replaced.
Jane Coupland says
My favourite way to serve this pie is with clotted cream - let me know your favourite way to serve it!