Raspberry Crumble Pie

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Last weekend, my husband and I were invited to pick raspberries at a friend’s house – the berries were plump, sweet and a little tart, and the perfect stars for this raspberry crumble pie.

Raspberry Crumble Pie (adapted from my version of  this recipe on Smitten Kitchen)

  • 1 1/2 cups of fresh red raspberries
  • 1/4 cup dark brown sugar
  • splash of vinagre de jerez (sherry vinegar)
  • 1/2 package pre-made pie crust
  • 3/4 cup rolled oats
  • 1/2 cup AP flour
  • 1/2 cup brown sugar
  • pinch fine sea salt
  • ½ cup cashews (halves or pieces), finely chopped
  • 6 Tbsp butter
  1. Pre-heat the oven to 375 F.
  2. Combine the berries, 1/4 cup of the brown sugar and the vinegar. Stir it together gently and set it aside. 
  3. Par-bake the pie crust (8-10 mins)
  4. While the crust is cooling, make the crumble. Mix all remaining ingredients in a bowl – I used my hands to make sure the butter was evenly distributed
  5. Top the crust with the macerated berries.
  6. Top the berries with the crumble
  7. Bake for 25-30 minutes, or until the crumble is browned and crispy (Watch the edges!)
  8. Let it cool completely before serving.
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Kat Salemno

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