Blackberry Raspberry Crumb Pie

"So this happened...'Tart' Blackberry Raspberry Crumb Pie. I made a crumb topping using @bobsredmill rolled oats & @landolakesktchn butter."
-- @the_simple_taste
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  • Recipe Card
Prep time 10mins
Cook time 1hr

Recipe Card

For the Filling


  • 1 pound fresh raspberries
  • 12 ounces fresh blackberries
  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon cinnamon
  • 1 lemon, zested (1 tablespoon)

For the Crumb Topping


  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter, cold and cut into cubes
  • 1 9-inch pie crust, homemade or storebought, prebaked


  • Step 1

    Preheat oven to 375ºF.

  • Step 2

    Make the berry filling: Gently combine all ingredients in a large bowl (don't worry the cornstarch will absorb) and set aside.

  • Step 3

    Make the crumb topping: Combine all ingredients in a food processor and pulse until crumbly.

  • Step 4

    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.