Berry Crumble Pie Recipe

Berry Crumble Pie Recipe

This berry crumble pie recipe comes from a very popular restaurant and is in demand all year long by its customers. A long standing favorite!

One satiated customer said, “This was by far the best dessert I have ever eaten and my obsession to eat every crumb could easily have been mistaken for an eating disorder!

This pie features raspberries; however, you could use any favorite pie berry such as blueberries, strawberries, etc. We’ve been given permission to share it with one and all – hope you enjoy!
Ripe raspberries for Berry Crumble Pie Recipe

The Satiating Berry Crumble Pie Recipe

1 -1/3 cups (2-2/3 sticks) unsalted butter, room temperatureRaspberry trio
2/3-cup sugar plus 1-1/2 to 3 cups of sugar, depending on sweetness of berries (divided)
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3-1/2 cups flour
Almond Streusel (see recipe below)
6 cups (3 pints) raspberries – pick over but do not rinse (see note)
1/2 cup cornstarch
1 tablespoon vanilla extract
12 small disposable pie tins (see note)

  • Cream butter and 2/3 cup sugar until well mixed. Add egg and vanilla, scraping with a rubber scraper and mix well.
  • In a mixing bowl, combine salt, baking powder and flour. Add to butter mixture all at once and mix just until combined. Scrape dough onto plastic wrap and form in a flat disk. Cover and refrigerate at least one hour.
  • After dough has chilled, lightly dust a work surface with flour. Divide dough into 12 equal parts and roll out the dough to fit pie tins. You may roll dough scraps over again but be careful not to incorporate too much flour or dough will become crumbly. You may have to chill the scraps again before you roll them. Once you have rolled out the pie shells, fit them into pie tins making sure the dough reaches the outer rim of the tins. Return tins to refrigerator.
  • Prepare almond streusel and set aside.
  • To make filling, preheat oven to 375-degrees. Combine unwashed berries with remaining 2-1/2 to 3 cups sugar (depending on sweetness of berries), cornstarch and vanilla. Immediately spoon about 1-1/2 cups of the berry mixture into each tart shell. It is okay to heap the filling in the shells. The berries will cook down. (See notes).
  • Divide almond streusel evenly among pies. Set on cookie sheets and bake in preheated oven 20 to 25 minutes or until streusel is golden and you see juice from the berries bubbling up in the center of the pies. Remove from oven and cool. Recipe makes 12 pies, one serving each.

Almond Streusal Recipe

Ingredients:Fresh almonds
1-1/4 cups sugar
1/2 cup plus 2 tablespoons of flour
3/4 cup (1-1/2 sticks) cold, unsalted butter cut in very small pieces
1/2 cup sliced blanched almonds

Combine sugar and flour. Cut in butter using two knives, your fingers or a food processor. Toss almonds with butter/flour mixture. Refrigerate until ready to use. Divide streusel evenly between pies.

Recipe Notes

  1. Pastry recipe makes enough for 12 individual, 7-ounce pies. You may use disposable pie tins. They should measure at least three inches across the bottom, five inches across the top and be at least 1-3/8-inches high. You my find them at kitchen supply stores and some large grocery stores.
  2. Not washing the berries again will prevent excess liquid in the filling.
  3. After adding sugar and cornstarch to berries, very quickly add mixture to crusts, top with streusel and bake. If berry mixture sits too long, you will have too much liquid.

Fresh washed raspberries

One Healthy Fruit Tart Dessert

This Is One Healthy Fruit Tart Dessert!

A dessert just does not get much healthier than this! Peaches, strawberries, kiwi and seedless grapes team up in this fruit tart dessert. These fruits pack a wallop of nutrients, never mind the sweet, satisfying goodness. This is one you have to taste to totally appreciate.

The fruit tart dessert recipe below makes a nice, large tart for a crowd. Great for Memorial Day celebrations coming up!

Cornucopia of Fruit
Cornucopia of Fruit

Healthy Fruit Tart Dessert Recipe

This succulent fruit tart dessert is ablaze with color. The glaze holds the cornucopia of fruit together.


Healthy Fruit Tart Dessert 2 cups Grape-Nuts cereal
1/4 cup apple juice concentrate
2 tablespoons arrowroot
2 cups strawberry-apple juice
3 peaches, sliced
1 pint strawberries, halved
3 kiwis, sliced
30 green seedless grapes, halved


  1. Preheat the oven to 400 degrees. Mix together the cereal and apple juice concentrate. Pat this into a 12-inch nonstick pie pan and bake for 5 to 10 minutes until browned. Let cool before filling.
  2. Gradually add the arrowroot to 1/2 cup juice. Stir as the arrowroot is added to get a mixture that is lump-free. Pour into a saucepan with the rest of the juice. Heat over medium heat, stirring constantly. The liquid will become cloudy, then crystal-like and will then start to boil. Boil for 3 minutes. It should become thicker than honey. Set aside to cool.
  3. Arrange the fruit in an interesting pattern over the cooled pie crust. Pour a thin layer of the fruit juice glaze over it. Refrigerate for at least 30 minutes before serving.

Yield: One 12-inch tart (12 servings)

Nutrition information per serving:

  • 146 calories
  • 0.5 grams total fat
  • trace saturated fat
  • 0 milligrams cholesterol

For Memorial Day, you may also find some fun and tasty patriotic treats in our Independence Day Recipes section!