Blackberry Crumble Pie Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place blackberries in a large pie dish and sprinkle with sugar.
• Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

Steps:

• Preheat oven to 425.
• Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
• Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
• Make a well. Break the egg into the well.
• Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
• Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
• Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
• Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
• Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
• Bake in preheated oven at 425 for 10 minutes.
• Reduce heat to 350 and continue baking for 25-30 minutes.

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.

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.

Steps:

• First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
• Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Steps:

• Preheat oven to 375.
• Mix topping ingredients together, stirring in the melted butter last, and set aside.
• Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
• Remove filling from heat and stir in berries.
• Pour filling into pie crust (don't poke the crust with a fork).
• Crumble topping over filling, completely covering it (no berries showing through).
• Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
• Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.