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!
Log this recipe in SnapCalorie
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 |
3633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 557.2 g | 203% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 258.2 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1587 mg | 34% | |
*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.
