Sunday, June 27, 2010

blackberry crumb heaven

I love making pies, especially in the summer when there's tons of fresh fruit available. Last summer I experimented with which fruits worked the best, and discovered that blackberries create a thick and sweet, not to mention delicious pie. Instead of using a top layer of crust to contain the berries, I sprinkle a brown sugar crumb topping over the pie instead.

Here's the recipe!

- 4 cups fresh blackberries
- 1/2 c white sugar
- 1/2 c all-purpose flour
- 1 recipe pastry for a 9 inch pie crust (for this pie I used frozen pillsbury dough, I didn't have enough time)
- for crumb topping: 1 cup brown sugar, 1 cup all-purpose flour, and 1/2 c butter diced (combine these until the topping is crumbly)

- combine 3 cups of the berries with the sugar and flour and cook in a saucepan until berries have slightly reduced
- spread the cooked berries over the bottom of the pie crust and pour remaining fresh berries on top.
- sprinkle crumb topping over the berries and bake at 425 degrees F for 15 minutes, then reduce temp to 375 degrees and bake for an additional 20 to 25 minutes

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