A cooking blog

Berry pie with crumble


1 hour 20 min.


1 pie



Imagine a bit warm cake with baked summer berries. Sweet, crunchy crumble with a light nutty flavor and a scoop of cold vanilla ice cream melting on top. Can you imagine? And now quickly cook.


Prepare the crumble an hour before baking the pie and refrigerate or freeze for 30 minutes.


Method of cooking

With the help of your fingers, crush everything into crumbs and put it in the refrigerator. You can reduce or increase the amount of crumble, according to your shape.


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Pie filling


There is no clear pattern for this pie, and that’s a good thing. You can take portioned baking molds or one large pie.

Pour the berries up to half of the mold or higher.


Take strawberries, raspberries, two stalks of rhubarb or cut apples and apricots. Add sugar to the berries to taste and 1 tablespoon of cornstarch, previously mixed with sugar.

Method of cooking

Wash berries and fruits for the pie, dry them, if they are large, cut them. Add sugar mixed with starch to the berries.

Grease the baking dish with butter. Put the berries. Spread the crumble on top.

Bake at 180 degrees for 30-40 minutes. Remove, cool at room temperature. Serve with a scoop of vanilla ice cream and a cup of coffee.


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