Bumbleberry Crumble Pie

The great thing about this recipe is you can use up all those glorious berries from the summer.

Pick them now while they're fresh and freeze them so you can make this tasty dessert all year long!

The choice is up to you - Strawberries, blueberries, raspberries and rhubarb make a wonderful mix of flavour!

Of course if you too busy taking in all the summer has to offer in Atlantic Canada - feel free to grab a bag of frozen berries from your local grocer (we'll never tell).

pie ingredients2

Filling

4 cups berries (thawed if frozen)

1⁄2 cup sugar

1⁄4 cup water

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla

Topping

1⁄2 teaspoon cinnamon

1⁄2 cup brown sugar

1⁄2 cup flour

1⁄2 cup oats

1⁄4 cup butter, melted

method2
Preheat oven to 375.

Mix topping ingredients together, stirring in the melted butter last, and set aside.

Cook all the filling ingredients (including rhubarb, if using)  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.

Serving and Tips

Optionally, top with whipped cream or vanilla ice cream and serve

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