This is a pie for the pie-crust challenged. A simple, press in crust is as easy as it gets, and is the perfect base for my CrispPie – a fruit crisp and pie mashup. I developed this recipe to give you the structure of a pie and the best part of a crisp… think loads of gooey baked fruit topped with a sweet and crunchy streusel. I like to let mine cool and set up so that it cuts a neater slice, but if you just can’t wait, serving it warm and sloppy with a scoop of ice cream is divine as well.
Mixed Berry CrispPie
This is a pie for the pie-crust challenged. A simple, press in crust is as easy as it gets, and is the perfect base for my CrispPie – a fruit crisp and pie mashup. I developed this recipe to give you the structure of a pie and the best part of a crisp… think loads of gooey baked fruit topped with a sweet and crunchy streusel. I like to let mine cool and set up so that it cuts a neater slice, but if you just can't wait, serving it warm and sloppy with a scoop of ice cream is divine as well.
Ingredients
Press-in pie crust
- ¾ cup (90 grams) all-purpose flour
- ⅓ cup (66 grams) finely ground almond flour
- ¼ cup (50 grams) sugar
- pinch of salt
- ½ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
For the filling
- 1 pound strawberries, hulled and quartered
- 6 ounces blueberries
- 6 ounces blackberries
- 6 ounces raspberries
- ¼ cup cornstarch
- ¼ cup (50 grams) sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- pinch of salt
For the crisp topping
- ½ cup (60 grams) all-purpose flour
- ½ cup rolled oats
- ¼ cup (50 grams) light brown sugar
- 5 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Vanilla ice cream for serving
Instructions
- Preheat your oven to 350 F.
- Combine the dry ingredients for the crust in a medium bowl and mix to distribute evenly. Pour in the melted butter and stir until there are no dry spots, then dump the mixture into a 9-inch deep pie plate. Press the crust evenly along the bottom and up the sides, then bake for 8 minutes and remove to a rack.
- Combine all of the ingredients for the filling in a medium bowl and stir to combine well. Pour into the crust. It’s okay if the crust isn’t fully cooled down.
- Combine the dry ingredients for the crisp topping in a small bowl, then pour in the butter and mix until everything is evenly moistened. Crumble over the berries, then bake for 45-50 minutes. Remove to a cooling rack and let cool completely.
- If you’d like the pie to be more set up, refrigerate for at least two hours before serving. If you don’t mind it a tad messy, serve at room temperature. Either way, top with vanilla ice cream.
Tried this recipe?Let us know how it was!
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