Easter 2020, Ruby & Jack!
- "I made this for Easter using Mom's crust and subbed half the blackberries for orchard apples! It was a huge hit...really, really good!" --Ruby Morris
Crumb Topping Ingredients:
- 1 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Blackberry Filling Ingredients:
- 6 cups blackberries
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons flour
- 3 tablespoons unsalted butter, softened
For The Crumb Topping:
Step 4
In a medium sized bow, add the flour, sugars, salt, and cloves. Stir.Step 5
In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.For The Blackberry Filling:
Step 6
In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.Step 7
Pour berry mixture into a dough lined pie pan. Top with the 3 tablespoons of butter.Step 8
Place an even layer of the crumb topping on top of the berries. Bake at a 350F oven for about an hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked let rest.
*If you want Ruby's/Mom's Crumb Crust instead, click this link.
**Click here for full, online recipe!
