Wild Blackberry Strawberry Plum Crumble Pie

7 Sep

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I am such a fan of blackberry season here in the Pacific Northwest. There are wild blackberry bushes everywhere and I regularly see people stop and eat them. So naturally I went out and thieved a bunch for various baking endeavors. So far I’ve made blackberry flan (soon to be posted) and two blackberry based pies, this one has a crumble topping since we had a box of granola around and why not.

This is a version of this recipe right here. 

Blackberry Strawberry Plum Crumble Pie

 

  • 2 cups blackberries, really thoroughly washed
  • 1 cup frozen strawberries
  • 1 plum, diced
  • 2 Tablespoonish cornstarch

 

  • 1 Tablespoon flour
  • 1 egg
  • 1/2 teaspoon vanilla
  • good squirt of lime juice
  • 3 Tablespoons sugar
  • 2 Tablespoons butter, room temperature

Preheat oven to 450.

Since I used a combo of fresh and frozen fruit, and both the plum and the blackberries were suuuper juicy, I mixed the fruit with cornstarch and let it hang out for about 20 minutes at room temp. This made for a more flavorful compact less juice explosiony pie.

Add flour, egg, vanilla, lime, and sugar to fruit. Mix. Cut butter into slice bits and place on top of pie filling.

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Crumble Topping

  • 1 cup granola without raisins (because they’re awful)
  • 1/2 cup flour
  • 2 Tablespoons brown sugar
  • 2 Tablespoons sugar
  • 2 Tablespoons butter
  • 3 Tablespoons slivered almonds

Combine ingredients and mush together until it resembles crumbles. Sprinkle on top of pie.

Bake pie at 450 for 40-45 minutes.

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