easy berry crumble pie recipe summer jewish
Photo credit Leora Kimmel Greene

This Berry Crumble Pie Is the Ultimate Summer Dessert

A perfect non-dairy pie to celebrate summer berries.

When the summer months arrive there is nothing more that I love than baking with fresh berries. There is a constant debate in my house of berry pie vs. berry crumble. See, I love berry crumbles — the lightness of the berries with the crunchy sweet toppings while my husband tends to prefer the classic berry pie.

I finally decided I had to merge the two if I was going to be happy and keep my husband happy at the same. The result was nothing short of amazing. I mean, what is not to love about pie crust on the bottom filled with fresh berries, and topped with melt-in-your-mouth crumble? When served at a dairy meal or a late night snack, top it with a scoop of vanilla — or homemade labneh — ice cream.

I know it seems like a lot of steps, but they are all simple and do not take very long. Reuse the bowls along the way for fewer dishes to be washed at the end.

Note: This recipe makes two pies — and trust me, it is so good you will want to bring one to work, share with friends, or keep it for yourself. This pie also freezes well, so you can put one away for a rainy day.

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Photo credit Leora Kimmel Greene

Berry Crumble Pie

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The ultimate summertime dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 2

Ingredients

Units

For the crust:

  • 2 cups flour
  • 1 ½ tsp sugar
  • 1 tsp salt
  • 1 cup vegetable shortening
  • ¼ cup cold water
  • 1 ½ tsp vinegar
  • 1 egg

For the filling:

  • 4 cups mixed berries
  • 2 cups peeled apples cut into small pieces or peaches
  • zest of one lemon
  • 2 Tbsp fresh lemon juice

For the crumble topping:

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, lightly packed
  • ½ tsp kosher salt
  • 1 cup old-fashioned oats
  • ½ lb (2 sticks) butter or margarine, at room temperature

Instructions

  1. To make the pie crust, mix the flour, sugar and salt together in a bowl. Cut in the shortening using a pastry cutter or two butter knives.
  2. In a second bowl mix together the water, vinegar and egg.
  3. Add wet ingredients into flour mixture. Divide into two equal pieces. Roll out pie crusts and place them into two pie tins.
  4. To make the filling, mix ingredients gently in a large bowl. Divide filling between two pie crusts.
  5. Preheat oven to 350°F.
  6. To make the crumble topping, combine the flour, sugars, salt, oats and butter or non-dairy substitute in a bowl.
  7. Combine with your fingers until the mixture resembles large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  8. Bake pies for 50 minutes.

Notes

  • This recipe makes two pies — and trust me, it is so good you will want to bring one to work, share with friends or keep it for yourself.
  • This pie also freezes well, so you can put one away for a rainy day.
  • Author: Leora Kimmel Greene
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegetarian

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