Black Raspberry Pie with the Best Crumble Top Recipe

It’s no secret that one of my favorite parts of summer is being able to pick fresh black raspberries and make Black Raspberry Pie. Last summer I discovered that not only could we enjoy fresh black raspberry recipes but I could also waterbath can Black Raspberry Jam and pie fillings to enjoy that flavor all year long. Somehow, it tastes better in the dead of winter when summer seems so far away. Are you craving more delicious treats? Visit the From Scratch Desserts section for more recipes.

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Each year we enjoy picking and eating fresh black raspberries the first couple of weeks in July. You can’t find them in stores so the only chance we get to eat them is when they are fresh. We have a love-hate relationship with these two weeks because it does get kind of old having to go pick every day…but we just can’t stop because we love the berries so much!

The World’s Greatest Pie Recipe

I’m a big fan of baking pies and this one is definitely my favorite. Strawberry rhubarb pie is a close second though and a family favorite. If you’re able to can some pie filling these pies are so easy and quick to throw together anytime because all your need is pie crust, filling, and the crumble if you want to add that extra flare. If you don’t have a premade pie filling, don’t worry, I’ve still got you covered.

Black Raspberry Filling

Preheat your oven to 425º and prepare your pie crust in a pie pan. In a small bowl, combine 3 tbsp of cornstarch, 1 cup of sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Put 5 cups of frozen or fresh black raspberries in a medium bowl and sprinkle the dry mixture over the berries. Toss until all the berries are covered. Pour the black raspberry mixture (or your prepared pie filling) into the prepared crust.

Crumble Topping

Combine 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl. Add softened butter and an egg. Using a pastry blender or fork, combine ingredients until your mixture is fully combined and crumbly. I really love my little pastry blender, it is such a simple tool but makes combining these ingredients so much easier. Sprinkle the crumble over the black raspberries. You will probably have extra crumble. You can store this in the fridge for a couple of days if there’s something else you want to use it for.

Bake the pie for about 15 minutes at 425º. Turn the oven down to 350º and bake for 45 more minutes. The crumble should be lightly browned and the berries should be bubbly. Finally, allow the pie to cool before cutting into it! Serve with ice cream or on its own.

If you love this crumble as much as I do make sure to check out some of the other recipes we have using it, like the Strawberry Rhubarb Crumble or our Berry Bars using whatever kind of berries or canned pie filling you have on hand!

More Homemade Pie Recipes

Pies are a yummy addition to any family meal and a crowd-pleaser at picnics and holiday gatherings. There are so many flavors and recipes to explore, and everyone will have their favorites. I’ve included some of my favorites here.

Pumpkin pie is a classic fall pie. Try this Pumpkin Pie with a Pecan Crumble Twist at your next fall or winter holiday event. You won’t be disappointed.

If you’re lucky enough to be able to find rhubarb fresh or in the freezer section of your grocery store, give this Classic Rhubarb Pie a try.

If you’re in the mood for mini desserts, you’re in luck! I have a fun Mini Blueberry Pie recipe that you have to try!

Black Raspberry Pie with Crumble Top

This Black Raspberry Pie recipe uses a canned pie filling that you can make when your black raspberries are in their peak season! It is super easy to make the pie using the canned filling and even more enjoyable in the winter months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings 8 slices

Ingredients

  

• 1 premade pie crust

Filling-Use 1 Quart of Black Raspberry Pie Filling or Ingredients below

• 5 cups fresh or frozen black raspberries
• 3 tbsp corn starch
• 1 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt

Crumble Top

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup butter softened

Instructions

 

• Preheat the oven to 425º
• Make or unwrap your favorite pie crust and prepare your pie pan.

To Make Pie Filling (If not using premade pie filling)

• Combine cornstarch, sugar, cinnamon, and salt in a small bowl.
• Sprinkle dry mixture over the black raspberries and toss to coat.
• Pour the black raspberry mixture (or prepared pie filling) onto the prepared crust.

To Make Crumble Top

• Combine flour, sugar, baking powder, and salt in a medium bowl.
• Add softened butter and egg. Using a pastry blender or fork, combine ingredients until your mixture is crumbly.
• Sprinkle the crumble over the pie filling. You will probably have extra crumble.
• Bake pie for 15 minutes at 425º and then reduce heat to 350º for about 45 more minutes, until crumble is lightly browned and the berries start to bubble.
• Allow pie to cool before serving.