BERRY CRUMBLE PIE RECIPE

Hey Hey! Popping in to share this fabulous pie recipe with you. We are in full-on summer mode over here, living every hazy, hot moment to the fullest! Happy 4th of July tomorrow!

This Berry Crumble Pie could alternatively be named Impossible to Photograph Pie. The crumble topping is so, so good, but it doesn't cut through evenly, the berries roll all around, and well, it's just a mess. But worth it. It tastes fabulous! (It did retain its shape better after spending the night in the fridge.)

Yeah. Attempt #1 to get a good slice cut. HA

What You'll Need

Pie filling

3 cups fresh blueberries

1/2 - 3/4 cups fresh strawberries

1/2 cup granulated sugar

3 Tbsp cornstarch

1 Tbsp flour 

Crumb Topping

1/2 cup granulated sugar

1/2 cup flour

1/4 cup old-fashioned oats

1 tsp cinnamon

6 Tbsp butter, cubed, room temperature

pastry crust (frozen premade one would work fine, but I did attempt my own for this)

What You'll Do

Prepare pie crust if needed

Preheat oven to 425 F degrees

 Place berries in medium bowl; add the sugar, cornstarch, and 1 Tbsp flour, tossing gently to coat berries. Pour berry mixture into pie crust.

Combine the next ingredients for the crumb topping, cutting in the butter with a fork (I used the same bowl). Sprinkle all over top.

Place a baking sheet on the bottom shelf of oven to catch spills/juices. Bake pie at 425 for 12-14 minutes, then lower temperature to 350 and bake for about 35-40 minutes.

 Cool slightly before serving, and garnish with whipped cream or vanilla ice cream. Yum! (Or eat it straight from the fridge the next morning, plain and cold...it's got fruit in it, it counts as breakfast. Don't judge me.  ;) )

 Here are our other favorite festive desserts for celebrating the Fourth of July. Enjoy!

 Another variation Jonah made:

 

Jonah's Star-Spangled Fruit Cookie Tart

You can find the recipe for this cake in the link above.

Easy Patriotic Dessert: Star-Spangled Fruit Tart

I cannot believe that June is all over, and here we are knocking down the door to the 4th of July! So far, July has rung in the season with 90+ temps and enough humidity so that it and my expanding hair don't fit together in the same room. Yes, I promise you. It's that bad. ha ha

So onto dessert...I posted about this when my middle son, Jonah, first made it a couple of years ago, promising the recipe. And here it is! It's just fashionably late. =)

This fruit tart is so simple, your kids can make it...which is exactly what mine did. ;)

Here's What You Need:

1 package refrigerated sugar cookie dough

8-oz brick cream cheese, softened (I use reduced fat)

2-3 Tbsp sugar

dash almond extract

strawberries, blueberries, raspberries, cherries, etc.

tart pan or pie plate (or small pizza pan*)

Here's What You Do:

Preheat oven to 350F. Gently press sugar cookie dough onto ungreased pan, pushing dough up against the edge slightly. Bake 12-15 minutes or until golden brown; cool on wire rack. *Crust will be thinner, so it cooks a little bit faster.

In a small bowl, blend together cream cheese, sugar and almond extract; carefully spread over baked cookie tart and decorate with fruit however you like. We thought about doing a flag design but wanted to try the star, and it came out so well! I looooove this patriotic tart! Tip: mark out your design using a toothpick.

That's it! So simple, and quite the crowd-pleaser! Serve promptly and store leftovers in fridge.

This recipe was adapted from the one found here.

And while we're on the subject of fun, festive desserts, here is another summer staple in our family. This poke cake makes its way to parties and get-togethers at least half a dozen times throughout July and August. I thought that everyone and their Aunt Nancy knew about poke cake, but recently several friends have looked at me with those big, don't-have-a-clue eyes when I mentioned it. Girlfriends, this is for you!

Prepare and bake a package of vanilla or white basic cake in a 9x13 ceramic pan, following directions on box; cool on wire rack. Next, let your kids poke it with straws. For reals. 

Add 1 cup boiling water to a 3-oz packet of raspberry, cherry, or whatever flavor Jell-O and stir to dissolve; add 1/4 cup cold water. Carefully pour gelatin over the entire surface of the cake. If you want to blow their minds, use a red gelatin for half the cake, and a blue for the other. Whoa. (Just reduce the water amounts by a little for each kind.)

Let chill in fridge for 2-3 hours; cover with whipped topping, and garnish with berries. So good!

Please note that this cake is cut and served in the pan, so use a pretty one.  =)

I hope you enjoy the recipes! Happy 4th of July!

sharing with:
the New Mrs. Adventures
Tip Junkie