Mixed Berry Oatmeal Crumble Pie
Juicy mixed berries bake under a buttery oatmeal crumble in a flaky single crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This pie layers a bubbling mixed berry filling beneath a crisp, buttery oatmeal crumble topping, skipping the fuss of a top crust. It's a good make-ahead option for warm-weather gatherings, pairing well with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- 1 9-inch pie crust, unbaked
- 2 cups fresh strawberries, hulled and halved
- 2 cups fresh blueberries
- 1 cups fresh raspberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Method
-
Preheat the oven to 400°F. Fit the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired, and refrigerate while you prepare the filling.
-
In a large bowl, toss the strawberries, blueberries, and raspberries with the granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon until evenly coated.
-
In a separate bowl, stir together the oats, flour, brown sugar, and salt. Pour in the melted butter and mix with a fork until clumpy and evenly moistened.
-
Pour the berry filling into the chilled pie crust and spread into an even layer.
-
Scatter the oatmeal crumble topping evenly over the berries, covering the surface completely.
-
Place the pie on a rimmed baking sheet and bake at 400°F for 20 minutes.
-
Reduce the oven temperature to 350°F and continue baking until the filling bubbles thickly at the edges and the crumble is deep golden, 30 to 35 minutes more. Tent the edges with foil if the crust browns too quickly.
-
Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.
Related recipes
Rate this recipe
Report this comment
Mixed Berry Oatmeal Crumble Pie
This pie layers a bubbling mixed berry filling beneath a crisp, buttery oatmeal crumble topping, skipping the fuss of a top crust. It's a good make-ahead option for warm-weather gatherings, pairing well with a scoop of vanilla ice cream or a dollop of whipped cream.
2 hr 30 min 8 slices 365 cal
Ingredients
- 1 9-inch pie crust, unbaked
- 2 cups fresh strawberries, hulled and halved
- 2 cups fresh blueberries
- 1 cups fresh raspberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Method
- 1
Preheat the oven to 400°F. Fit the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired, and refrigerate while you prepare the filling.
- 2
In a large bowl, toss the strawberries, blueberries, and raspberries with the granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon until evenly coated.
- 3
In a separate bowl, stir together the oats, flour, brown sugar, and salt. Pour in the melted butter and mix with a fork until clumpy and evenly moistened.
- 4
Pour the berry filling into the chilled pie crust and spread into an even layer.
- 5
Scatter the oatmeal crumble topping evenly over the berries, covering the surface completely.
- 6
Place the pie on a rimmed baking sheet and bake at 400°F for 20 minutes.
- 7
Reduce the oven temperature to 350°F and continue baking until the filling bubbles thickly at the edges and the crumble is deep golden, 30 to 35 minutes more. Tent the edges with foil if the crust browns too quickly.
- 8
Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.
Comments
Log in to comment.