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Enjoy this sweet and tangy mixed berry crumb pie year-round with your choice of fresh or frozen berries encased in a buttery pre-made vegan pie crust and topped with a sweet and crisp crumble topping (gluten-free optional)! Perfect for potlucks, BBQs, and 4th of July celebrations!

completed Mixed Berry Crumb Pie with a piece plated on a small white plate
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Easy Adjustable Mixed Berry Pie with Crumble Topping

Crisps and crumbles are the height of dessert simplicity and flexibility. The same can be said for this easy mixed berry crumb pie recipe that combines a crumble and pie for a crowd-pleasing dessert. With your choice of berries (fresh or frozen) baked into a pie crust and topped with a cinnamon streusel topping, you can enjoy this as a bright and tangy summer berry pie, wild berry pie, or even make a frozen berry pie out of season.

With just 10 simple, economical, and adaptable ingredients, and just 6 low-fuss steps, this mixed berry pie with crumble topping is incredibly simple to prepare and easy to adapt. Make it gluten-free, refined sugar-free, entirely sugar-free, swap out the berries, and more. Keep reading for all our favorite substitutions and optional additions.

You can even make it ahead (in fact, we recommend it since it takes several hours to cool) or even freeze it for several months. Looking for more vegan berry desserts? You might enjoy this strawberry sorbet, blueberry banana muffins, or chocolate blackberry cupcakes!

The Ingredients

ingredients for Mixed Berry Crumb Pie measured out on a white surface
  • Vegan pie crust: We use a store-bought vegan pie crust (pliable) to save time and effort or make homemade pie dough. Use a gluten-free one if needed. A vegan chocolate crust also works for a delicious chocolate berry pie.

Mixed Berry Pie Filling:

  • Berries: Use the fresh or frozen (thawed and drained) berries of your choice based on season and availability. I.e., blueberries, raspberries, strawberries, blackberries, triple berry mix, wild berries, etc.

For this version of berry pie with crumb topping, we used blueberries and raspberries. For simplicity, use a single berry, like blackberry pie with crumb topping or strawberry crumb pie, etc.

  • Sugar: While regular white sugar works fine, we recommend brown sugar for the molasses caramel flavor.

Coconut sugar works well for a refined-sugar-free version of this vegan berry pie. We recommend a brown sugar alternative or your favorite sweetener for a sugar-free version.

  • Cornstarch: To thicken the berry juices into a thicker set consistency when cutting the mixed berry crumble pie.
  • Lemon Juice: If you don’t have lemon juice (fresh is best), orange juice will work. Add some orange/lemon zest for extra flavor.
  • Cinnamon: For a subtle yet delicious flavor in the mixed berry pie with crumble topping.
  • Sea salt: As with most desserts, salt helps to balance and enhance the various flavors within this summer berry pie crumble. Use sea salt or kosher salt.

Crumb Topping:

  • Flour: We usually use regular all-purpose flour or a 50-50 blend of AP flour and whole wheat flour. 100% whole wheat or an all-purpose gluten-free blend (like Bob’s Red Mill or King Arthur’s) would also work.
  • Coconut oil: Alternatively, use melted vegan unsalted butter (or use lightly salted and omit the added salt).

You’ll also need more sugar, cinnamon, salt, and lemon juice for the delicious mixed berry pie crumb topping.

What could I add To Mixed Berry Crumble Pie?

The versatility of crisps and crumbles like this mixed berry pie with crumble topping have practically no limits. Here are a few ways to adapt and transform this recipe to your liking.

  • Vanilla: A small amount of vanilla could be added to the mixed berry filling or crumb topping.
  • Seasonings: Ground ginger, cardamom, and nutmeg could all work depending on which berries you use. Rose water may also work for a subtle floral flavor.
  • Oats: To add a little extra crunch to the crumble topping.
  • Dried fruit: i.e., raisins or cranberries for extra sweetness.
  • Nuts: Chopped toasted nuts add texture to the topping. i.e., walnuts, pecans, almonds, etc.
  • Shredded coconut: For texture and flavor in the crumb topping.
  • Other fruit: Enjoy this easy berry pie with more than berries. Some delicious combinations include a peach berry pie or red berry mango pie, etc.
  • Lattice: Instead of crumbs, use a second pie crust to create a lattice top for the vegan berry pie.

How to Make Mixed Berry Crumb Pie?

Follow 6 simple steps in under an hour (plus cooling time) to prepare this delicious and easy mixed berry crumb pie recipe!

  • 1) First, preheat the oven to 350F/177C and lightly grease a 9-inch pie pan. Then press the pie crust into the dish (crimp the edges if desired) and transfer it to the refrigerator.
  • 2) Next, prepare the mixed berry pie filling by combining the berries (chop strawberries into smaller pieces, and leave smaller berries like blueberries and raspberries whole) with the sugar, salt, cinnamon, cornstarch, and lemon in a medium bowl. Toss well/stir to coat.

It should be moist but have no liquid pooling at the bottom of the bowl. If it’s too wet, add more cornstarch, then set it aside.

  • 3) To prepare the crumb topping, mix all the dry ingredients in a small bowl, add the melted coconut oil, and mix with a fork or your fingers until crumbs form (or use a food processor). Then sprinkle it with lemon juice and toss gently to combine.
  • 4) To assemble the mixed berry crumble pie, pour the mixed berry pie filling into the crust. Then top it with the crumb mixture and cover the pie dish with foil.
  • 5) Bake the vegan berry pie in the oven for 30-35 minutes until the berries are bubbling and the crust is firm. Then remove the foil and continue to bake for 10 minutes until the pie crust and crumb topping are golden brown.

To avoid mess, place a parchment paper-lined baking sheet beneath your pie dish, as it may bubble up and over.

  • 6) Remove the berry crumb pie from the oven and allow it to cool completely (this can take several hours) on a wire rack. Only once cool will it have set enough to slice and serve!

FAQs

Can I use frozen berries?

Defrost frozen fruit first and drain all the excess liquid to avoid a soggy pie crust. It may work to use some frozen berries without thawing, but we haven’t tried.

Can I make this a gluten-free berry crumb pie?

Absolutely. Use a gluten-free pie crust and gluten-free all-purpose flour for the crumble topping.

How do you make a berry pie not soggy?

It’s essential to use enough cornstarch to help thicken the berry juices into a thicker sauce-like consistency to avoid a soggy pie crust. You could also add a thin layer of breadcrumbs to the bottom of the pie to help soak up any extra liquid from the berries if needed.

Can you use flour instead or cornstarch for berry pie?

While cornstarch produces the best results, you could substitute all-purpose flour or tapioca starch.

Top Recipe Tips and Notes

  • For more crumb topping: Double the crumb recipe if you love crumble topping.
  • Sweeten to taste: Adjust the amount of sugar based on the berries you use (i.e., more tart berries will require more sugar than super sweet in-season berries).
  • Adjust the amount of cornstarch: Based on how juicy the berries are. If the filling is too wet, the pie crust will become soggy.
  • For a mixed berry crumble: Ditch the crust entirely for a lighter mixed berry crisp/crumble.
  • For a crisper crumble topping: Freeze the mixed berry pie crumb topping for 15 minutes before sprinkling it over the mixed/triple berry pie.
  • Allow it to cool: The filling won’t fully thicken and set until cooled!
completed Mixed Berry Crumb Pie with a piece plated on a small white plate

Serving Recommendations

We have a few favorite pairings for this delicious fruit pie. Choose your favorite vegan version of the below:

How to Make Ahead and Store?

You can prepare the crumble pie topping several days in advance and store it covered in the fridge (or 2-3 months in the freezer). We don’t recommend preparing the mixed berry pie filling too far in advance, though, as the sugar will cause them to macerate and release juices, which can lead to a soggy pie.

Once baked, store the cooled berry pie with crumb topping leftovers in an airtight container either at room temperature for 2-3 days OR in the fridge for 4-5 days.

We prefer to reheat it in individual servings for 40-60 seconds in the microwave. Alternatively, use the oven at 350F/177C until warm (10-15 minutes).

Can You Freeze This Pie?

The mixed berry crumb pie is also freezer friendly. Simply wrap it tightly in plastic wrap, pop it in a Ziplock/Stasher bag, and freeze for up to 3 months. Allow the frozen berry pie to thaw in the refrigerator overnight or on the counter for several hours.

More Vegan Fruit Pie Recipes

Photos by Alfonso Revilla

Mixed Berry Crumb Pie

5 from 53 votes
Prep: 20 minutes
Cook: 30 minutes
Cooling Time: 2 hours
Total: 2 hours 50 minutes
Servings: 8 servings
Enjoy this sweet and tangy mixed berry crumb pie year-round with your choice of fresh or frozen berries encased in a buttery pre-made vegan pie crust and topped with a sweet and crisp crumble topping! Perfect for potlucks, BBQs, and 4th of July celebrations!

Ingredients 

  • 1 cups vegan pliable pie crust
  • 1 pint of fresh blueberries
  • 1 pint of fresh raspberries (or strawberries or blackberries)
  • ½ to ¾ cup of brown sugar to taste
  • ¼ teaspoon of sea salt
  • ½ teaspoon of cinnamon
  • 3-4 Tablespoons of corn starch
  • Juice from 1 lemon, about 2 Tablespoons

Crumb topping (optional)

  • ¾ cup of all-purpose or whole wheat flour
  • ¼ cup of brown sugar, or sweetener of choice
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of salt
  • 2 Tablespoons of coconut oil
  • 1 Tablespoon of lemon juice

Instructions 

  • Preheat the oven to 350 degrees F and lightly grease a pie dish.
  • Press the pie crust into the pie dish and place it in the refrigerator to chill.
  • Combine berries, sugar, salt, cinnamon, corn starch, and lemon juice in a medium mixing bowl and toss to coat. It should be moist but have little to no liquid in the bottom of the bowl. If too wet, add a bit more corn starch and set aside.
  • Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, add lemon juice and toss gently. Set aside.
  • Pour berry filling into crust, top with crumb, cover with foil, and put in the oven. Bake for 30 minutes. Check the pie, berries should be bubbling and the crust should be firm. If so, remove the foil and bake another 10 minutes to get crumbs nice and golden brown. Remove from oven and LET COOL THOROUGHLY, before trying to cut and serve. When cool it will hold its shape nicely. If cut when hot it will likely look like a hot mess on a plate. Either way, enjoy!

Notes

  • For more crumb topping: Double the crumb recipe if you love crumble topping.
  • Sweeten to taste: Adjust the amount of sugar based on the berries you use (i.e., more tart berries will require more sugar than super sweet in-season berries).
  • Adjust the amount of cornstarch: Based on how juicy the berries are. If the filling is too wet, the pie crust will become soggy.

Nutrition

Calories: 364kcalCarbohydrates: 63gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 274mgPotassium: 214mgFiber: 7gSugar: 29gVitamin A: 54IUVitamin C: 25mgCalcium: 48mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press

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Comments

  1. 5 stars
    Perfect for celebrating! Because it is healthy and delicious at the same time! My family was thrilled! Thank you for the wonderful recipe!