Ingredients for Gluten Free Blackberry Crumble Pie
- 2 cups gluten-free all-purpose flour
- ½ cup sweet sorghum flour
- 1 ¼ cups granulated sugar
- 1 tsp salt
- 1 ¼ cups cold unsalted butter
- 1 large egg
- 2 tbsp apple cider vinegar
- 4 cups fresh blackberries
- Quick Cooking Tapioca
- Brown Rice Flour
- Butter
- Oil
- Pecans
- 2 tbsp cornstarch
- 1 tsp lemon juice
- ½ cup rolled oats
- ½ cup brown sugar
- ½ tsp cinnamon
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How to Make Gluten Free Blackberry Crumble Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 1 ½ cups gluten-free all-purpose flour, ½ cup sweet sorghum flour, ¾ cup granulated sugar, and 1 tsp salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- Crack 1 large egg into the well.
- Add 2 tbsp apple cider vinegar and use a fork to gently stir from the center, incorporating the flour into the egg until a soft dough forms.
- Place the dough between two sheets of wax paper or parchment paper. Roll out to a 10-12 inch circle. Refrigerate for 10-15 minutes to firm up.
- Carefully peel off the top sheet of paper and transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- In a separate bowl, gently combine 4 cups fresh blackberries, ½ cup granulated sugar, 2 tbsp cornstarch, and 1 tsp lemon juice.
- Pour the blackberry filling into the unbaked pie crust.
- For the crumble topping: In a medium bowl, combine ½ cup gluten-free all-purpose flour, ½ cup rolled oats, ½ cup brown sugar, ¼ cup cold unsalted butter (cut into small pieces), and ½ tsp cinnamon.
- Mix with your fingers or a pastry blender until crumbly.
- Sprinkle the crumble topping evenly over the blackberry filling.
- Bake at 425°F (220°C) for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
136g
Fat
43g
Carbs
22g
