Ingredients
Scale
- 1 pie crust
- 8 rhubarb stalks, sliced
- 16 oz blackberries
- 1 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 cup butter
- 1/2 cup sugar (for topping)
- 1 cup all-purpose flour
- 1/2 cup walnuts, chopped
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Prepare all ingredients.
- In a bowl, mix butter, sugar, flour, walnuts, and cinnamon until crumbly. Set aside.
- In another bowl, combine rhubarb, blackberries, sugar, cornstarch, and vanilla. Toss well.
- Place pie crust in a 9-inch dish and add the fruit filling evenly.
- Top with crumble mixture, leaving small gaps.
- Bake for 50–60 minutes until golden and bubbling.
- Cool for 20–30 minutes before slicing and serving.
Notes
- Letting the pie rest helps the filling set properly.
- Leave gaps in topping to avoid soggy crust.
- Serve with ice cream or whipped cream if desired.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 2600