Name: Blackberry Rhubarb Crumble Pie
Yield: 8 servings
Ingredients: 1 pre-made pie crust, or homemade; 6-7 stalks rhubarb, diced ((approx 2-3 cups)); 1 (6oz) container of blackberries (sliced in half); 3/4 cup sugar; 2 tbsp cornstarch; 1/2 cup cold butter (cut into cubes); 1/2 cup sugar; 1 cup flour; 1/2 cup walnuts (chopped)

Blackberry Rhubarb Crumble Pie

Last week I spotted some of the first rhubarb of the season at the market and figured what better way to celebrate than with a delicious Crumble Pie recipe! This recipe takes a twist on a classic pairing, opting for blackberry with rhubarb rather than strawberry.

Servings

8servings

Ingredients

Pie Crust
1 pre-made pie crust, or homemade
Filling
6-7 stalks rhubarb, diced (approx 2-3 cups)
1 (6oz) container of blackberries sliced in half
3/4 cup sugar
2 tbsp cornstarch
Topping
1/2 cup cold butter cut into cubes
1/2 cup sugar
1 cup flour
1/2 cup walnuts chopped

Servings: servings

Units:

Course Dessert
Cuisine Traditional
Featured Ingredient Rhubarb

Instructions

Preheat oven to 350.
In large bowl mix together your rhubarb, blackberries, sugar and cornstarch and pour into pie shell.
In another bowl with a pastry cutter or 2 forks blend together your butter, sugar, flour and walnuts until pea size crumbles form.
Sprinkle crumble over the top of your pie.
Bake in oven for about 1 hour or until crumble starts to brown.
Source: https://tornadoughalli.com/blackberry-rhubarb-crumble-pie/

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