Blackberry (Apple) Crumb Pie, from 2020 Easter feast in the Morris Household

• 

  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!