There’s no such thing as a bumbleberry; the term refers to a mix of whatever berries you have on hand. In our case, we tucked blueberries, raspberries and blackberries under a buttery crumb topping.
- 9-in. deep-dish pie shell
- 3 tbsp unsalted butter , at room temperature
- 1/4 cup lightly packed brown sugar
- 1/4 tsp cinnamon
- 2/3 cup all-purpose flour
- 1/4 cup sliced almond , optional
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups blueberries
- 2 cups sliced strawberries or raspberries
- 1 cup blackberries
- 1/4 tsp almond extract
- Preheat oven to 350F (180C). Set oven rack in bottom third of oven. Remove pie shell from freezer and set on a foil-lined baking sheet. In a medium bowl, stir butter with brown sugar and cinnamon until mixed. Using a pastry blender or a fork, mix in flour until mixture is crumbly. (It will look like wet sand.) Don’t use your hands or topping will clump. Stir in almonds, if using.
- In a small bowl, stir sugar with cornstarch. Place berries in a large bowl. Drizzle with extract, if using, and stir. Sprinkle with sugar-cornstarch mixture and stir to evenly coat berries. Tumble into pie shell and spoon any remaining sugar mixture overtop. Sprinkle topping over fruit, but do not press down. (Topping will not completely cover fruit.)
- Bake on lower rack for 30 min. Loosely cover with foil. Continue baking until fruit is bubbly and topping is golden, 30 to 35 min. Let stand at least 1 hour before serving. Slice into wedges and dish up with scoops of vanilla ice cream.
Nutrition (per serving)
- 2.7 g,
- 51.8 g,
- 11 g,
- 4.2 g,
- 128 mg.