Berry Crumb Pie…….

By Simon  , , ,   

July 17, 2014

We love this time of year, abundance everywhere we look. Raspberries, white & red currants, strawberries, tayberries, gooseberries and the first handful of cranberries. So here it is our recipe for a berry packed crumb topped pie in a crisp sweet pastry case, full of amazing flavour, sharp & sweet with a touch of cinnamon heat. Enjoy.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8 Generous


600 Grams Fresh picked berries

4 Heaped tbsp Light brown sugar

100 Grams Plain flour

90 Grams Butter

1 tsp Ground cinnamon

1 Medium Lemon

140 Grams Light brown sugar

Splash Serve with cold double cream or vanilla iced cream


For the sweet pastry case, follow our recipe link here.

Roll out the pastry and use to line a buttered 23cm pie ring, blind bake in a pre-heated oven 180c for 8-10 minutes.

To make the crumb topping, mix all the ingredients together in a large bowl then cut and rub together until crumbly.

Toss all the berries in the sugar and place in the pie case.  Sprinkle the crumbly topping over the fruit pie evenly and gently pat down.

Bake in a pre-heated oven 180c for 40-45 minutes until golden brown, leave to cool for 10 minutes before removing from the pie ring, serve warm with a scoop of ice cream or you could try an indulgent liqueur infused cold cream.

Enjoy the amazing fruits and abuandant summer berries.



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