Carp Farmers' Market

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.

CourseDessert
CuisineTraditional
Featured IngredientRhubarb

Servings

8servings

Servings

8servings

Ingredients

Pie Crust

1 pre-made pie crust, or homemade

Filling

6-7stalks rhubarb, diced(approx 2-3 cups)
1 (6oz) container of blackberriessliced in half
3/4cup sugar
2tbsp cornstarch

Topping

1/2cup cold buttercut into cubes
1/2cup sugar
1cup flour
1/2cup walnutschopped

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/