Blackberry Apple Crumble Pie combines sweet, juicy blackberries, crisp apples, and warm cinnamon beneath a buttery golden crumble topping.
Every August we pick bowls full of wild blackberries for pie. It just so happens that our heritage apple tree is ready to pick at the same time. This apple tree is over 100 years old and still produces the best Gravenstein apples. They are sweet and tart making for the perfect apple to bake with.
Our land was homesteaded by a Swedish family that I believe brought apple tree starts in their journey to America. There were several trees, but only one remains. I look forward every year for apple picking season.
Ingredients in Blackberry Apple Crumble Pie
- Blackberries – Fresh picked is best.
- Apples – A tart apple like Granny Smith.
- Cinnamon – Good quality cinnamon.
- Orange – The juice and zest of an orange.
- Flour – All purpose flour.
- Sugar – White granulated sugar and brown sugar.
- Baking powder – Double action baking powder.
- Salt – Table salt.
- Butter – Real butter.
Related Recipes
If you love a classic homemade pie, be sure to try a few more of my favorite seasonal desserts. Wild Blackberry Pie is bursting with juicy, sweet-tart berries and is perfect for late-summer baking, while Strawberry Pie celebrates fresh, ripe strawberries in every bite. And you can never go wrong with Nona’s Apple Pie with All Butter Crust, a timeless family favorite filled with tender, warmly spiced apples tucked inside a rich, flaky homemade crust. Whether you’re baking for a holiday, summer gathering, or cozy weekend at home, these homemade pies are always worth saving room for.
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Blackberry Apple Crumble Pie
Ingredients
Method
- Combine flour, salt and cold grated butter until coarse crumbles form. Add just enough cold water until smooth dough forms, shaping with hands.
- Wrap dough in plastic wrap and refrigerate for about 20 minutes.
- Preheat oven to 375 degrees. Press chilled dough into the bottom a 9" x 9" square pan or pie plate. Press just about 1/2" up the sides of the pan. This is a bottom only crust. Cover with parchment paper and pie weights or dried beans. Bake for 25 minutes, remove parchment and pie weights. Bake an additional 5-10 minutes or until crust is golden brown. Remove form oven.
- Combine apples, blackberries, cinnamon, orange zest and juice, flour and sugar. Gently fold together making sure to not crush the blackberries.
- Fill pre-baked pie crust with blackberry apple mixture. Dot the top with 4 Tbsp. butter pieces. Press crumble topping over the top. Bake for 35 minutes.
- Let cool for 20-30 minutes. Serve with vanilla bean ice cream.
- Combine flour, granulated sugar, brown sugar, baking powder and salt. Crumble in butter until mixture resembles coarse crumbles.
