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.
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 |
| 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:
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Ingredients
Servings: servings
Units:
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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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