Flaky, triple berry crumble pie

It’s a flexible dessert option, leaving room to sweeten the deal with extra crumble or take things down a notch by halving the crunchy topping, and it’s oh so pretty! With just enough sugar to sweeten the berries, the filling boasts a natural taste, and unlike gelatin-based cherry and other similar fruit-based pies, it’s a delicious treat that anyone can make in under an hour.

What is berry crumble pie?

This gluten-free, vegan-friendly berry crumble recipe boasts a tangy, thick filling topped with just the right amount of crumble. It’s just sour enough to appease those who prefer to keep their sugar intake low while also boasting a delightfully sweet crunch that’s delicious enough to cure any sweet tooth.

Berry crumble pie recipe

This triple berry crumble pie can be made with fresh or frozen berries, and if you don’t have affordable access to all of the called-for fruits, then it’s easy to make substitutes using virtually any other type of berry. Mix things up by playing with the amounts of each one, or keep things simple and straightforward by following this berry pie recipe completely. The choice is yours, and the options are exciting, especially if you’re craving something new. If you haven’t already, just be sure to substitute the non-vegan products for friendlier alternatives!

Preparation time: 20 minutes

Cooking time: 75 minutes

Cooling time: 30 minutes

Calories: 245 per serving

Servings: 6-8

Main ingredients

• ½ batch cannabis-infused pie dough (enough for one layer of crust)
• 2 cups raspberries
• 2 cups blueberries
• 2 cups cherries
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon orange juice

Crumble ingredients

• ¾ cups oats
• ½ cup brown sugar
• ½ cup gluten-free flour
• 6 tablespoons vegan butter (cubed)
• 1 teaspoon vanilla
• Pinch of salt to taste

Tools

• Rolling pin
• Pie pan
• Large mixing bowl
• Wooden spoon
• Medium mixing bowl
• Baking sheet

Instructions

1. Preheat the oven to 350°F.

2. Roll the cannabis-infused pie crust out onto a lightly floured surface, then use it to line a pie pan.

3. Bake the crust in the preheated oven for 10-15 minutes, or until it starts to turn golden brown. Once it’s done, leave the shell on a wire rack to cool for 10 minutes before moving onto the filling.

4. Combine all three types of berries in a large mixing bowl, followed by cornstarch, salt, and orange juice.

5. Gently toss the fruits with a mixing spoon until every piece is evenly coated. Set this aside for now.

6. In a medium bowl, combine all of the crumble ingredients until they start to pull together, forming even-sized crumbs.

7. Pour the triple berry pie filling into the crust and give it a few taps on a clean surface to ensure an even layer.

8. Sprinkle the whole top of the pie with a generous portion of crumble.

9. Move the pie pan to the middle of a baking sheet to ensure there is no big, sticky mess if the filling bubbles over, then allow to bake for 55-65 minutes, or until the top is bubbling.

Leave the pie to cool for at least 30 minutes before slicing and serving.

Storage tips and tricks

Crumble pie comes with a convenient, protective layer making it perfect for the fridge or freezer, as long as it’s stored inside of a sealed, airtight container, bag, or wrapper. In the refrigerator, this berry dessert will hold up for 3-4 days, and it’s delicious cold. Alternatively, the freezer provides much better long-term storage lasting upwards of 3 or more months. Our main recommendation is to slice the pie into individual portions prior to putting it in the freezer, which will make it easier to access only the portions you need, and you’ll get to enjoy faster heating times, especially with help from a microwave.

Blueberry crumble tarts

Why not try out this bite-sized version that is perfectly infused for regular cannabis consumers....