Triple Berry Pie, oh my!

I had a lot of berries in my possession, and wasn't sure how I would eat them all. So I searched the Internet and came across a recipe for Crumble Berry Pie.


I started out by taking my refrigerated pie crust out of the fridge to bring it to room temperature and preheated the oven to 350 degrees. Then I cleaned about 4 cups of fresh berries and put them in a bowl.

I then prepared the filling to add to the berries. I added the following ingredients to a small sauce pot:

1/2 cup splenda (I'm trying to get away from using fake sweeteners, but I have a huge bag of splenda to use)
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla
1 dash salt

Turn the heat to medium and continuously mix with a whisk until the mixture begins to thicken and then remove from stove top. Use a spatula to remove the filling mixture from the pot and mix it into the berries.

After the filling was complete, I prepared the topping. I mixed together:

1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 cup oats

1/4 cup butter (I used Smart Balance Light), melted

2 tbsp of POM Juice (added if crisp is too dry, any juice may work)

I only added the POM juice because my crisp was still very dry. Then add the crisp topping to the pie, covering all the berries. Put the pie in the oven for 30 - 35 minutes.

Here is the pie with the crisp topping, after it was pulled out of the oven.

My husband loved this recipe and enjoyed it with some ice cream for his after dinner treat last night.

This was a quick, easy and rather impressive dessert if you need to bring something to a picnic this summer!

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