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Blackberry Crumble Pie

Blackberry crumble pie brings blackberry pie and blackberry crumble together in one delicious holiday dessert. Featuring a homemade blackberry pie filling with a hint of warming spices, this crumble pie is the perfect non-traditional addition to your upcoming holiday menu. With a classic pie crust on bottom and a buttery crumble on top, you no longer have to choose between crumble or pie – you get to have both!

Square image of a serving of blackberry crumble pie with the remaining pie in the background.

When it comes to holiday desserts, you cannot go wrong with pie. For many of us traditional selections like pumpkin pie, apple pie, and pecan pie are already on the menu. Afterall what’s a Thanksgiving dinner without pumpkin pie?!

The thing about pie though, is that there is always room for more. Whether it’s one more slice on your plate or one more pie plate on the buffet line, no one turns down homemade pie.

So, this year I encourage you to make this blackberry crumble pie that pie. Whether you make it for Christmas, Thanksgiving, or any other holiday you may be celebrating, if pie is welcome, this pie will make you the hero of the dessert menu. Just don’t forget the ice cream!

Overhead shot of blackberry crumble pie with one slice on a serving plate.

Oregon Blackberries

Today’s blackberry crumble pie features Oregon blackberries. From the soil, to the climate, to the family farms, when it comes to producing blackberries Oregon does it best.

Picked at peak ripeness, some of our locally grown berries end up in grocery store produce sections, but many more of them are frozen within 24 hours and distributed across the country. Those frozen blackberries are the ones that make for the best year round blackberry sweets and treats.

So, if you’ve found this recipe at the height of the summer season, by all means use those fresh, juicy berries to make this blackberry crumble pie. If it’s any other time of the year, check the freezer section at your local grocery for frozen Oregon blackberries and start baking.

A single slice of blackberry crumble pie with a scoop of sweet cream ice cream.

Frozen or Fresh Blackberries

Like these recipes for blackberry lime tart and pork chops with blackberry applesauce, this blackberry crumble pie can be made with either fresh or frozen blackberries.

I tested it with blackberries picked from the side of the road, store bought in season berries, and frozen blackberries. While I won’t recommend one over the other as far as flavor or texture goes, depending on how you measure them, the quantity of blackberries may change based on the state of the berries used.

The way you measure the blackberries when switching between fresh and frozen is hugely important.

Blackberry filling ingredients.

To explain: Blackberries measured by volume (ie: cups) will not give consistent results compared to blackberries measured by weight. Berries that are frozen solid take up more volume than firm fresh berries, which take up more volume than soft overripe berries or thawed berries. However, once baked, all these different volumes cooked down to give pies of a similar size.

What this means for you. If you have a scale, use it. If you don’t have a scale, adjust the volume of berries depending on their state by using the chart below. Don’t worry, exact quantities are not necessary to get perfect blackberry crumble pie.

Frozen Berry to Fresh Berry Equivalents

  • Frozen berries: 2 lbs = approximately 8 cups
  • Fresh berries: 2 lbs = approximately 6 1/2 cups
  • Thawed berries (previously frozen): 2 lbs = approximately 6 cups.

Making Blackberry Crumble Pie – The Best of Both Worlds

The thing I love most about blackberry crumble pie is that you get to have both pie and fruit crumble all in one. It’s like a dutch apple pie, but with blackberries. My version has three elements: the all butter crust, the spiced blackberry pie filling, and the crumble topping. Assemble, bake, enjoy.

Blackberry Crumble Topping

The crumble part of the blackberry crumble pie comes from the buttery streusel topping. The goal here is to have chunks of butter wrapped in a layer of sweet, spiced, flour. When the crumble bakes, the fat melts, the flour and spices crisp up, and the sugar caramelizes.

In order to get that perfect crumbly texture, start with cold butter. The butter needs to be broken down into smaller pieces before you mix it with the flour, which can be done a number of ways. My preferred method: chop it into smaller chunks then incorporate it by hand.

You can also use a food processor, pastry cutter, or coarse grater. Whichever method you choose, once the butter and flour are worked together it should not be uniform. You want both large and small chunks and the rest should be the texture of damp sand.

What you don’t want to do is work the butter so that it starts to melt. While stand mixers are great for creaming or whipping butter, they won’t give you the texture we are looking for when making a crumb topping. Stick to one of the other methods above.

Blackberry crumble pie crumble topping ingredients.

Blackberry Pie Filling

This blackberry pie filling is a no-cook version that was designed with fall holidays in mind. We use the same spice blend for the filling as we do for the crumble topping: cardamom, ginger, and cinnamon. When combined with the sweet flavor of blackberry, it has a flavor perfect for your Thanksgiving or Christmas dinner.

Since blackberries are so juicy, you either have to cook them down or use some sort of thickener before adding them to your pie. If you don’t you’ll end up with a blackberry mess that runs all over your pie plate. For this crumble pie we are using cornstarch.

Cornstarch works by absorbing the liquids in the filling, then solidifying when heated, or in this case baked. In order to get it evenly distributed among your berries, blend it with the port wine to make a slurry.

The three elements for blackberry crumble pie: an all butter crust, spiced blackberry filling, buttery crumble topping.

Cooking with Dessert Wine

If you’ve never cooked with dessert wine before you are in for a treat! Most dessert wines are strong and usually a little bit sweet with underlying wine flavors of vanilla, oak, and berries, making it the perfect compliment for this pie.

You can use something like semillon, late harvest zinfandel, a ruby or tawny port, or use another sweeter wine like a moscato or a sweet reisling.

If you want to omit the wine, you do need to replace it, as it’s the liquid that makes the slurry. My favorite substitute is apple juice (or apple cider) with a splash of balsamic vinegar.

An assembled blackberry crumble pie.

Homemade Pie Crust

The last element of our holiday worthy blackberry crumble pie is the pie crust. If you’ve never made homemade pie crust you must see my post on perfect pie crust. It’s an old family recipe that always give me great results. It works so well and tastes so good that it’s the only pie crust I’ll use.

If you have a pie crust you know and love, by all means use it. If you aren’t ready to tackle homemade pie crust (or just don’t have the extra time) a store bought crust will work.

Whichever you choose, be sure to make the pie crust first. Once rolled out it needs time to chill completely before assembling and baking the pie.

High angle shot of a blackberry crumble pie with one slice on a serving dish in the background.

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Blackberry Crumble Pie Recipe

With a spiced blackberry pie filling, homemade pie crust, and buttery crumble topping this blackberry crumble pie makes a delicious addition to your holiday table. Whether you want it for Christmas dinner, Thanksgiving lunch, or a New Years Eve party, there is always room for more pie!

Looking for more holiday worthy desserts? Try my blackberry white chocolate pots de creme, my butterscotch apple crisp or see all my delicious desserts.

If you like this recipe, please give it a FIVE STAR rating and share it on your favorite social channel!

Square image of a serving of blackberry crumble pie with the remaining pie in the background.

Blackberry Crumble Pie

Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 1 hour
Cooling Time: 20 minutes
Total Time: 2 hours

Blackberry crumble pie has a spiced blackberry pie filling, homemade pie crust and buttery crumble topping. Rich, delicious, and perfect for the holidays. 


Pie Crust


  • 1/2 cup sugar
  • 1/4 tsp cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon
  • pinch of salt
  • 2 lbs blackberries
  • 2 TBSP dessert wine
  • 2 TBSP cornstarch

Crumble Topping

  • 1 1/2 cups all purpose flour
  • 1/2 cup cold butter
  • 1/2 cup brown sugar
  • 1/4 tsp cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon
  • pinch of salt


Pie Crust

  1. Make the pie crust according to the recipe directions. Roll it out and place it in a 10" pie pan. Press the edges into desired shape. Refrigerate at least 30 minutes.

Blackberry Pie Filling

  1. Preheat the oven to 375º.
  2. In a large mixing bowl combine sugar, spices, and salt. Add blackberries and toss to combine. In a small bowl make a slurry by combining the cornstarch and dessert wine. Pour the cornstarch and wine slurry over the berries and toss to combine. Set aside.

Crumble Topping

  1. In a small bowl combine together sugar, flour, spices, and salt. Chop or grate the cold butter into small chunks. Work the butter into the flour until you have a texture of large chunks, small chunks, and a mixture the texture of damp sand. Set aside.

Assemble. Bake. Serve.

  1. Pour the berry mixture into the chilled pie crust. Spread the crumble topping over the berries, making sure to cover them as evenly as possible.
  2. Cover the pie with foil and bake on the bottom rack of a preheated oven for 30 minutes.
  3. Remove the foil cover, drop the heat to 325º and bake an additional 25 - 35 minutes.
  4. Allow pie to cool at room temperature for 20 minutes before serving with your choice of ice cream, whipped cream, or clotted cream.


Don't have a scale? Measure your blackberries using these equivalents.

  • Frozen berries: 2 lbs = approximately 8 cups
  • Fresh berries: 2 lbs = approximately 6 1/2 cups
  • Thawed berries (previously frozen): 2 lbs = approximately 6 cups.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 203mgCarbohydrates: 66gFiber: 7gSugar: 30gProtein: 5g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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