Berry Crumble Pie

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Berry Pie is one of my favorites, all time favorites. YUMMM! I just can’t get enough. I’m struggled over the years making the perfect gluten-free crust so I decided to cut it out completely and make life a little easier. After a few failed attempts, I finally perfected my gluten-free Berry Crumble Pie! And if you aren’t GF, you will love this.

Berry Crumble Pie- Gotta try this. I love a pie with a pat in crust!

Just look at all of those delicious berries topped with a brown sugar and oat crumble and a nice scoop of frozen yogurt! I may or may not have eaten the whole thing…. shhhh.

Berry Cobbler Pie! So easy and so delicious.

 

This Berry Crumble Pie is so easy to make, it has a pat-in crust and only has about 30 minutes of prep time.

Berry Crumble Pie. Yum!

Berry Crumble Pie-this looks so good and easy too. I love a pat in crust.

Berry Crumble Pie
 

Prep time:
Cook time:
Total time:
Serves: 8
Delicious and easy Berry Crumble Pie!
Ingredients
  • Crust:
  • ½ cup confectioners’ sugar
  • 1½ cups gf flour mix
  • 1½ sticks unsalted butter, softened and sliced
  • 1 Tbsp. water
  • Filling:
  • 5-6 cups of berries (I used frozen blueberries, raspberries and blackberries, thawed them and drained the juices)
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • Crumble Topping:
  • 1 cup gf oats
  • 1/2 cup gf flour mix
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 cup butter cubed
  • 1/2 cup brown sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, combine the confectioners sugar, flour, butter and water and process until the mixture is crumb like.
  3. Pour the mixture into a pie pan and with your fingers, press the dough into the pan. Once the crust is evenly distributed, bake for 10 minutes or until lightly browned.
  4. Meanwhile, place the berries in a large mixing bowl and coat them with the corn starch and sugar.
  5. Place berries on top of crust.
  6. In the food processor, combine gf oats, flour, salt, cinnamon, butter and brown sugar and gently pulse until a crumble forms.
  7. Spread evenly over berries and bake for 45 minutes.
  8. Serve with ice cream!
* Note: If you don’t want/need to make it gluten-free, just sub out the gf flour for regular white flour.

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About 

Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses primarily on DIY home decor, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds, using what’s on hand and transforming dollar store finds. Taryn lives in the greater Seattle area with her husband, 2 year old daughter and newborn son.

Comments

  1. Patricia says

    Looks good! Two small errors in the recipe — cornstarch and sugar, 1/4 or a 1/2 what? I’m guessing cup, but you might want to edit.

    Also I’m guessing that for those of us who are not gf, we can sub plain flour for the gf flour mix?

  2. JaneEllen says

    Oh yummmy, seems like whenever we have pie it’s what hubs wants, just like pizza. I love berry pies. Have you ever heard of Marionberry? Sometimes our City Mkt. used to have Marionberry pies on the bargain rack and I’d buy one for a treat. Only that meant I ate the whole darned pie. I also love cherry pie, oh yummmm.
    I Loved it when McDonald’s had their cherry pies for so long. I could have just enuf to satisfy that cherry craving but oh heavens I shudder to think about fat grams, etc. in that little pie.
    I’m going to pin this recipe, want to try it in few weeks. Sure glad you shared this, looks sinfully good.
    Happy weekend

  3. Sharon H says

    Unless those oats are “certified gluten free”, meaning they come from a mill that does NOT process gluten-containing items, be careful about serving this to someone truly needing to be gluten free. Most oats either don’t contain gluten, or it’s in such a minute amount it may not cause a problem. However, when processed in a plant that also processes wheat and rye, etc, it can and probably will be “contaminated”, and therefore can cause serious problems. It’s like a nut allergy, and the warnings on some packages that tell you this product was produced in a plant that also processes nuts, etc. Please be cautious with things like this.

    • says

      Hi Sharon,

      Thank you for your comment. Yes, you are correct there is a difference between oats that are not certified gluten-free which is why I noted GF Oats in the recipe. Bob’s Red Mill GF Oats are my favorite. But this is a great reminder for people that aren’t aware of that. I have been gluten-free for 4 1/2 years because I am one of those people who do get sick after eating gluten so I am aware of the difference.

      Thanks!

      Taryn

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