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.

Mixed Berry CrispPie

Prep Time 20 minutes
Cook Time 1 hour
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.
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Course Dessert
Servings 8

Ingredients
 

Press-in pie crust

  • ¾ cup (90 grams) all-purpose flour
  • 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
  • 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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