Red and Blue Crumble Pie

I admit it, okay? No need to give me the third degree. I stole it, and I would do it again. I stole the strawberry from the strawberry plant at the greenhouse, the tiny, red one that was almost too ripe. I did it because I couldn’t stand to see it go to waste.

It’s that lovely season where the weather isn’t roasting just yet, berries are cheap, and I’m in a baking mood. All of these factors collide into a mixed berry pie of blueberries and strawberries, just in time for your summer savoring.

Red and Blue Crumble Pie

Ingredients:

Filling:

• 2 1/2 cups of sliced fresh strawberries
• 2 1/2 cups of fresh or frozen blueberries
• 2 tbsp of tapioca
• 1 tsp of vanilla extract
• 2/3 cup of white sugar

• 1 premade pie-crust (or make your own)

Topping:

• 2/3 cup of all-purpose flour (or a mixture of 1/3 cup oats, 1/3 cup flour)
• 1/3 cup of butter, slightly chilled and cut into small pieces
• 1/2 tsp of cinnamon
• 1/2 cup of brown sugar

 Directions:

1. Preheat oven to 375°. In a large bowl, combine the first five ingredients and let macerate for 15 minutes.
2. In a smaller bowl, combine the flour, cinnamon, and brown sugar and stir well. Cut in the butter until it forms small chunks.
3. After fifteen minutes, pour the filling into the prepared pie crust and cover with topping. Put pie pan on a rimmed baking sheet (for easier clean up, cover with foil).
4. Bake in the oven for approximately 50 minutes. Let cool and enjoy!