Gluten Free Blackberry Crumble Pie
Savor the sweet-tart flavors of summer with this irresistible Gluten-Free Blackberry Crumble Pie! Featuring a buttery, flaky gluten-free crust, a luscious filling of juicy fresh blackberries sweetened with a touch of sugar and balanced by a hint of lemon, and a golden, cinnamon-scented crumble topping, this pie is a showstopper. Perfect for those with dietary restrictions, it uses gluten-free oats and flour without compromising on texture or flavor. Whether you pair it with a scoop of vanilla ice cream or enjoy it on its own, this easy-to-make dessert is bound to become a family favorite. Ideal for gatherings or a cozy weeknight treat, this recipe proves that indulgence is for everyone!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Cold water
- 5 cups Fresh blackberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoons Lemon juice
- 0.75 cups Gluten-free rolled oats
- 0.5 cups Brown sugar
- 0.5 cups Gluten-free all-purpose flour (for topping)
- 0.25 cups Unsalted butter (melted)
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C).
To make the pie crust, combine 1.5 cups gluten-free all-purpose flour and 0.25 teaspoons salt in a mixing bowl.
Cut the 0.5 cups of cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add 3 tablespoons of cold water, one tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough between two pieces of parchment paper to fit a 9-inch pie dish. Carefully transfer it to the pie dish and trim any excess around the edges.
In a large bowl, gently combine 5 cups of fresh blackberries, 0.75 cups granulated sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice until the berries are evenly coated.
Pour the blackberry mixture into the prepared pie crust, spreading it evenly.
For the crumble topping, mix 0.75 cups gluten-free rolled oats, 0.5 cups packed brown sugar, 0.5 cups gluten-free all-purpose flour, 0.25 cups melted unsalted butter, and 0.5 teaspoons ground cinnamon in a bowl until crumbly.
Sprinkle the crumble mixture evenly over the blackberry filling.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the blackberry filling is bubbling.
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Serve as is or with a dollop of whipped cream or vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 37.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
