Bumbleberry Crumble Pie

Bumbleberry Crumble Pie is a mix of leftover frozen fruits and berries leftover from other baking projects and smoothie making turned into a scrumptious pie.

Bumbleberry Crumble Pie

This Bumbleberry Crumble Pie is an appropriate dessert for this time of year when Spring has finally sprung and thoughts turn to Spring cleaning, including your freezer. If you’re like me, I’m sure there is a lot accumulated in there that needs to be put to good use.

Frozen blueberries are also perfectly fine to use in this recipe.

As I’ve written about before on Rock Recipes, we do buy a lot of frozen fruit and berries over the winter . We try to be a bit more economical in our choices when fresh produce prices around these parts are at a premium.

We use them in lots of desserts and the kids in particular like to have frozen fruit and berries on hand to make frozen smoothies. Inevitably though, a small stash of bags with leftover odds and ends has to be put to use.

Bumbleberry Crumble Pie

Frozen blueberries, partridgeberries, cranberries, cherries, peaches, strawberries, raspberries and more, accumulate in the freezer. There’s usually not enough of either to accomplish a single dessert recipe on their own.

But, taken together, enough to make a delicious frilling for this scrumptious Bumbleberry Crumble Pie.

Frozen cherries can make this recipe an economical, year round treat.

A similar approach to reducing food waste.

I’ve often used this approach before in recipes like Bumbleberry Port Jam and Bumbleberry Vanilla Flan. But, with a surplus of about 6 cups of frozen fruit accumulated, I decided it was enough to make a tempting pie.

Frozen Raspberries make this recipe more economical without sacrificing flavour.

I didn’t worry about the amounts or type of each berry or fruit. Somehow the flavour turns out great every time, if just a little different from the time before.

On other occasions, when the amount of fruit is a cup or so short, I just throw in some chopped apples. It all comes out great in the end.

There always seem to be frozen strawberries in my freezer too.

So get in there and get that freezer cleaned out for the Spring and Summer months ahead. What other chore is going to have this sort of delicious reward art the end?

Looking for more pie inspiration?

If you are a big pie lover like me, be sure to check our collection of Rock Recipes Best Pies.

Like this Bumbleberry Crumble Pie recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Bumbleberry Crumble Pie

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Yield: 12 servings

Bumbleberry Crumble Pie

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Bumbleberry Crumble Pie is a mix of leftover frozen fruits and berries leftover from other baking projects and smoothie making turned into a scrumptious pie.

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Ingredients

For the Crust

• 2 ¼ cups flour
• 1 tbsp brown sugar
• ½ tsp salt
• 1/2 cup shortening Very cold and cut in cubes
• 1/2 cup butter Very cold and cut in cubes
• 6 tbsp ice water + 1 tbsp white vinegar mixed

For the Filling

• 6 cups mixed fruit and berries
• 2/3 cup sugar
• 3 tbsp corn starch dissolved in a little water

For the Crumble Topping

• 1 cup flour
• 1/3 cup brown sugar
• 1/3 cup cold butter
• 1 tsp baking powder
• 1/2 tsp cinnamon, optional
• 1/3 cup rolled oats

Instructions

For the Crust

1. Pulse the cold butter & shortening into the flour sugar and salt using a food processor until the shortening & butter is reduced to pea sized pieces.
2. Remove to a large bowl.
3. Sprinkle the water & vinegar mixture over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
4. Separate the dough into 2 balls and wrap in plastic. Place in the fridge to chill well. You can freeze one for another time.
5. Roll out into a 12 inch round and place into a 9 or 10 inch deep pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork.
6. Wrap an aluminum foil strip around the outside of the crust and blind bake the pastry using baking weights in parchment paper for about 15 minutes at 375 degrees F. (I reuse dried kidney beans for baking weights all the time) Remove the baking weights and parchment paper.

For the Filling

1. Add the mixed fruit and berries along with the sugar to a medium saucepan.
2. Gently bring to a simmer for about 10 - 15 minutes.gently stirring occasionally.
3. Add the dissolved corn starch and stir gently continuing to cook for one minute or so. The fruit mixture should be thick and jammy. If not, use a little more dissolved corn starch. The amount of cornstarch may very depending upon the juice content of the fruits being used. A little more or less as needed is advised.
4. Set the filling aside to cool a little before adding it to the blind baked pastry shell.

For the Crumble Topping

1. Rub all the ingredients together with your hands until the butter is fully incorporated into the flour, then sprinkle the crumble mixture over the fruit filling.
2. Bake at 350 degrees F for about an hour or until the filling is bubbly. You may need to use another strip of aluminium foil over the outer crust if it begins to get too dark during the baking time.
3. Cool for at least an hour before cutting and serving. Don't forget the vanilla ice cream!

Nutrition Information

Yield

12

Serving Size

12 servings
Amount Per Serving Calories 301Saturated Fat 7gCholesterol 24mgSodium 131mgCarbohydrates 43gFiber 2gSugar 21gProtein 3g

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