Best 9 Berry Berry Pie With Oatmeal Streusel Recipes

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Get ready to tantalize your taste buds with the luscious berry berry pie topped with a delectable oatmeal streusel crust. This delightful treat combines the vibrant flavors of assorted berries baked to perfection, encased in a flaky pie crust, and crowned with a golden-brown streusel topping, that will surely be a hit at any gathering. Whether you're a seasoned baker or just starting out, this guide will take you through the steps to create this irresistible masterpiece that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BERRY CRUMBLE PIE



Berry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
2 to 4 tablespoons ice water
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into small pieces
6 cups mixed berries (blackberries, raspberries and blueberries)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons instant tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
  • Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
  • Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
  • Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

BERRY STREUSEL PIE



Berry Streusel Pie image

Categories     Berry     Dessert     Bake     Fourth of July     Blackberry     Blueberry     Raspberry     Summer     Tapioca     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
  • For topping:
  • Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
  • For filling:
  • Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
  • Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

DUTCH APPLE PIE WITH OATMEAL STREUSEL



Dutch Apple Pie with Oatmeal Streusel image

The crunchy oat topping adds an extra dimension to this delicious apple pie. Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie.

Provided by Ginny

Categories     World Cuisine Recipes     European     Dutch

Yield 8

Number Of Ingredients 14

1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
⅔ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 tablespoons butter
¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup packed brown sugar
¾ cup rolled oats
1 teaspoon lemon zest
½ cup butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
  • To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
  • Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
  • Bake in preheated oven for 10 minutes.
  • While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
  • Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.4 g, Cholesterol 38.1 mg, Fat 20.4 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 209.8 mg, Sugar 38 g

BERRY BERRY PIE WITH OATMEAL STREUSEL



BERRY BERRY PIE WITH OATMEAL STREUSEL image

Categories     Fruit     Dessert

Number Of Ingredients 11

2 cups frozen blueberries, unsweetened - thawed (10 oz.)
2 cups frozen blackberries - unsweetened - thawed (10 oz.)
1/2 cup sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
1 pie crust - single
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup old-fashioned oats
1 tbsp. grated lemon rind
1/2 cup unsalted butter, cut into pieces - room temp.

Steps:

  • Combine berries, 1/2 cup sugar, cornstarch and lemon juice in heavy medium saucepan over medium-high heat. Stir until mixture boils and thickens, about 6 minutes. Remove from heat. Cool completely. Position rack in bottom third of oven and preheat to 350 degrees. Roll out dough on lightly floured surface to 13 inch round. Transfer to 9-inch glass pie dish. Trim crust overhang to 1/2 inch. Fold edge under. Crimp edge decoratively. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove roil and beans. Bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack and cool. Maintain over temperature. Fill crust with berry mixture. Combine flour, brown sugar, oats and lemon peel in large bowl. Using fingertips, mix in butter until moist clumps form. Sprinkle streusel topping over berry filling, covering completely. Bake pie until topping is golden, about 35 minutes. Transfer to rack and cool. Notes: Can be made 1 day ahead. Cover with foil and store at room temperature.)

BERRY BERRY COOL PIE



Berry Berry Cool Pie image

Provided by Food Network

Time 15m

Yield 8-10 servings

Number Of Ingredients 5

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons lemon juice
1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries or blackberries)
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) Keebler Ready Crust Graham Pie Crust

Steps:

  • MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
  • FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.

THREE-BERRY PIE WITH CRUMB TOPPING



Three-Berry Pie with Crumb Topping image

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen blueberries
1-1/2 cups fresh or frozen blackberries
1-1/2 cups fresh or frozen elderberries or raspberries
1 tablespoon lemon juice
1 cup sugar
4 tablespoons quick-cooking tapioca
1 unbaked pastry shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup butter

Steps:

  • In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.

BLUEBERRY OATMEAL STREUSEL BARS



Blueberry Oatmeal Streusel Bars image

Here is one of the easiest and most delicous recipes that you will ever find. Just fantastic to serve for any of your dinners, inside or out!!

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 24 bars

Number Of Ingredients 10

3/4 cup margarine
1/2 cup brown sugar
2 cups flour
1 (19 ounce) can prepared blueberry pie filling
1 tablespoon lemon zest
1/2 cup margarine
3/4 cup brown sugar
1/2 cup flour
1 1/2 cups rolled oats
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool.
  • FILLING: Mix together the pie filling and lemon zest. Set aside.
  • TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency.
  • Spread the blueberry mixture over the baked crust.
  • Sprinkle the Streusel mixture over the blueberry mixture.
  • Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.

MIXED-BERRY STREUSEL PIE



Mixed-Berry Streusel Pie image

Make and share this Mixed-Berry Streusel Pie recipe from Food.com.

Provided by Brookelynne26

Categories     Pie

Time P1D

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
9 graham crackers, broken into rough pieces
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
2 ounces cream cheese, cut into 1/2-inch pieces
1 teaspoon vanilla extract
1/2 cup old fashioned oats
1/2 cup packed light brown sugar
6 cups mixed fresh berries (see note)
3/4 cup granulated sugar
1/2 teaspoon grated lemon zest
3 tablespoons minute tapioca

Steps:

  • For the crust and streusel: Grease 9-inch pie plate. Process flour, graham crackers, and salt in food processor until finely ground. Add butter, cream cheese, and vanilla and pulse until dough forms. Remove 2 cups dough from food processor (leaving remaining dough in bowl of food processor) and turn out onto lightly floured surface. Flatten dough into 6-inch disk and transfer to prepared pie plate. Press dough evenly into pie plate and flute edges. Cover dough with plastic and refrigerate until firm, at least 1 hour or up to 24 hours.
  • Add oats and brown sugar to food processor with remaining dough and pulse until mixture resembles coarse meal. Transfer to bowl and use fingers to pinch topping into peanut-sized clumps; cover and refrigerate streusel.
  • For the filling: Adjust oven rack to lowest position and heat oven to 350 degrees. Cook 2 cups berries in saucepan over medium-high heat until juicy, about 3 minutes. Stir in sugar and lemon zest and simmer until thickened, about 5 minutes. Let cool 5 minutes, then gently toss cooked berry mixture, remaining berries, and tapioca in large bowl until combined.
  • Transfer berry mixture to chilled crust. Scatter oat mixture evenly over pie. Bake pie on rimmed baking sheet until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Cool on rack 30 minutes, then refrigerate until set, at least 2 hours or up to 24 hours. Serve.

Nutrition Facts : Calories 459, Fat 21.1, SaturatedFat 12.5, Cholesterol 53.6, Sodium 235.9, Carbohydrate 64.5, Fiber 1.4, Sugar 38.1, Protein 4.3

APPLE BERRY PIE WITH OATMEAL STREUSEL TOPPING



Apple Berry Pie with Oatmeal Streusel Topping image

Simple but delicious pie that can be made year round using frozen berries...

Provided by Rebecca Figueroa @beckyf712

Categories     Pies

Number Of Ingredients 17

STREUSEL TOPPING:
1 1/2 stick(s) cold butter (cut into small cubes)
1 cup(s) all purpose flour
6 tablespoon(s) brown sugar
1 cup(s) quick cooking oats
1 teaspoon(s) cinnamon, ground
1/2 teaspoon(s) nutmeg, ground
PIE FILLING:
1/2 cup(s) granulated sugar
1/3 cup(s) all purpose flour
1 teaspoon(s) cinnamon, ground
1/2 teaspoon(s) nutmeg, ground
1 tablespoon(s) lemon juice
1 cup(s) blueberries, fresh or frozen
1 cup(s) raspberries, fresh or frozen
3 - granny smith apples (peeled, cored and sliced)
1 - frozen pie crust

Steps:

  • let a frozen pie crust defrost while you make the topping and the filling.
  • Streusel topping: mix ingredients with a fork or pastry cutter until combined and crumbly.
  • Pie filling: peel core and slice the apples, add 1 tablespoon of lemon juice and toss.
  • Mix flour, sugar, cinnamon & nutmeg to combine.
  • Do not defrost berries if you are using frozen, toss berries into sliced apples.
  • Add Flour mixture and toss by hand until apples and berries are completely coated.
  • Mound the apple berry mixture into your unbaked pie crust.
  • Press the streusel over the top of the pie gently, making sure to cover most of fruit and packing it in gently.
  • Bake on a cookie sheet or sheet pan at 350 degrees for 45-55 mins.
  • Let cool and come to room temperature before cutting or serving.

Tips:

  • For a richer flavor, use dark chocolate chips or chunks in the streusel topping.
  • If you don't have a food processor, you can make the streusel topping by hand. Just use a pastry blender or two forks to cut the butter into the flour and oats until the mixture resembles coarse crumbs.
  • If you want a thicker pie filling, add 1 tablespoon of cornstarch to the berries before cooking.
  • To prevent the pie crust from getting soggy, pre-bake it for 15 minutes before adding the filling.
  • Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This berry pie with oatmeal streusel topping is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart berries are complemented perfectly by the nutty streusel topping. This pie is sure to be a hit with everyone who tries it.

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