Crumble Berry Pie

From: Dizzyfreedom

On Sep 24, 2009

Delicious! Mine was a little bit too runny...but it was still yummy. Next time I'll drain the berries before mixing with the filling. I think next time I'll try frozen peaches!!!

From: OzzieFoodie

On Aug 12, 2009

Great recipe! Made the following adjustments: Used 22 oz fresh blueberries and 12 oz of fresh sliced strawberries, 1/4 cup splenda, 1.5 tbsp lemon juice, 2 tsp vanilla. For the topping, I just used the brown sugar and flour, no oats and it was enough to cover. Used a Marie Calendars deep dish pie crust which I first baked at 400 degrees for 10 minutes, then filled it, lowered temp to 375 and baked for 45 min. Baking the pie crust before adding the filling keeps it from being soggy...absolutely delicious!

From: Kristen Cooks!

On Jan 20, 2008

SOOO Tasty!! I used 2 cups blue berries, 1 cups blackberries and 1 cup rasberries (all frozen, but thawed)...PERFECT and could not be easier! Also we did not find it to be too sweet at all..

From: damienducks

On Apr 16, 2008

Hubby and I were craving berry pie last night around midnight, and I had a premade crust I wanted to use up soon, so this recipe looked like it would fit the bill. Seriously, this could not be easier to put together...took literally 5 minutes to get everything into the crust. The filling came out very tasty--a little sweet for my taste, so I think I'll cut the sugar back next time, though. We baked it for 45 minutes and let it rest for 10 minutes before we dug in and it was pretty runny at that point--had a slice with breakfast this morning and it had set up beautifully, so I definitely suggest letting it sit a little longer if you was a prettier piece of pie! Thanks for a tasty, easy recipe!