Bumbleberry Crumble

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

A delicious fruit pie without the hassle of rolling out crusts!

By deldobuss

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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 9-inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Press-In Pastry:
Filling:

Directions

  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.

  • Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.

  • Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.

  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

Cook's Notes:

I used 2 apples (peeled and chopped), 1/4 cup frozen blueberries, 1/4 cup frozen raspberries, and the rest frozen, unsweetened strawberries. Any mix of fresh or frozen berries, fresh apples, and/or rhubarb is great in this.

You may want to put the pie pan on a baking sheet in case the juices bubble over.

Nutrition Facts

Per Serving:
482 calories; protein 5.3g; carbohydrates 77.6g; fat 18.6g; cholesterol 69mg; sodium 132mg. Full Nutrition
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