I am such a fan of blackberry season here in the Pacific Northwest. There are wild blackberry bushes everywhere and I regularly see people stop and eat them. So naturally I went out and thieved a bunch for various baking endeavors. So far I’ve made blackberry flan (soon to be posted) and two blackberry based pies, this one has a crumble topping since we had a box of granola around and why not.

This is a version of this recipe right here.

Blackberry Strawberry Plum Crumble Pie

2 cups blackberries, really thoroughly washed

1 cup frozen strawberries

1 plum, diced

2 Tablespoonish cornstarch

1 Tablespoon flour

1 egg

1/2 teaspoon vanilla

good squirt of lime juice

3 Tablespoons sugar

2 Tablespoons butter, room temperature

Preheat oven to 450.

Since I used a combo of fresh and frozen fruit, and both the plum and the blackberries were suuuper juicy, I mixed the fruit with cornstarch and let it hang out for about 20 minutes at room temp. This made for a more flavorful compact less juice explosiony pie.

Add flour, egg, vanilla, lime, and sugar to fruit. Mix. Cut butter into slice bits and place on top of pie filling.

Crumble Topping

1 cup granola without raisins (because they’re awful)

1/2 cup flour

2 Tablespoons brown sugar

2 Tablespoons sugar

2 Tablespoons butter

3 Tablespoons slivered almonds

Combine ingredients and mush together until it resembles crumbles. Sprinkle on top of pie.

Bake pie at 450 for 40-45 minutes.