What’s better than Fourth of July pie? BERRY CRUMBLE. It’s like no-fail pie baking. Who has time for crust anyway? I made this recipe for the Fourth a few years ago and come back to it every summer because it’s so dang quick and easy. You can make it with any berries really, but my favorite combination includes raspberries, blueberries, and blackberries. Bake it up and take with you to your Independence Day bash. It won’t disappoint!
- 3 cups assorted berries
- 1/2 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Preheat oven to 375°F. Grease a round pie pan.
- Place the berries in prepared pan. Drizzle with the lemon juice.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
- Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.
If you use any larger berries, such as strawberries, I recommend chopping them to blueberry-sized pieces.
Top with vanilla ice cream for an added wow 🙂
Recipe adapted from Bake or Break