Gluten Free Triple Berry Crumble Pie

Berry season calls for pie, and this gluten free triple berry crumble pie is exactly what you want to be making. It’s simple, it’s delicious, and it works every single time.

Instead of a full top crust, this pie has a buttery crumble topping that gets all golden and crispy in the oven. It’s easier to put together than a double crust pie, and honestly I think it tastes even better.

The berry filling is sweet, a little tart from the lemon juice, and thick enough to slice cleanly once it cools. No runny pie situations here.

And yes, it’s 100% gluten free. From the crust to the crumble, everything is made without gluten. Finding a good gluten free pie recipe can be tricky, so I’m really happy with how this one turned out.

It’s a great dessert for summer gatherings, holidays, or just a weekend treat. Let me show you how easy it is to put together.

Why You’ll Love This Recipe

Irresistible Buttery Crumble Topping – The oat and almond flour crumble bakes up golden and crunchy which pairs perfectly with the juicy berry filling underneath.

Bursting With Fresh Berry Flavor – Three types of berries create a sweet and tangy filling that tastes like summer in every single bite.

Nobody Will Know It Is Gluten Free – The crust is flaky and the topping is crispy so even gluten-eating guests will be reaching for seconds.

Ingredients

For the Crust

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Cold Unsalted Butter, cubed
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1/4 tsp Xanthan Gum
• 3 to 4 tbsp Ice Water

For the Berry Filling

• 2 cups Fresh Blueberries
• 1 1/2 cups Fresh Raspberries
• 1 1/2 cups Fresh Blackberries
• 2/3 cup Granulated Sugar
• 3 tbsp Cornstarch
• 1 tbsp Fresh Lemon Juice
• 1 tsp Vanilla Extract

For the Crumble Topping

• 3/4 cup Gluten Free Old-Fashioned Oats
• 1/2 cup Almond Flour
• 1/3 cup Brown Sugar, packed
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1/4 cup Cold Unsalted Butter, cubed

How to Make

Step 1

Make the crust by pulsing the gluten free flour, cold butter, sugar, salt, and xanthan gum in a food processor until the mixture resembles coarse crumbs. Drizzle in ice water one tablespoon at a time, pulsing until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

Step 2

Roll the dough out between two sheets of parchment paper into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into the bottom and sides. Trim the edges and crimp decoratively. Refrigerate while you prepare the filling and topping.

Step 3

Preheat your oven to 375 F. Gently toss the blueberries, raspberries, and blackberries together with the granulated sugar, cornstarch, lemon juice, and vanilla in a large bowl. Be careful not to crush the berries.

Step 4

Make the crumble topping by combining the oats, almond flour, brown sugar, cinnamon, and salt. Add the cold butter and work it in with your fingers until you have chunky, clumpy crumbs.

Step 5

Pour the berry filling into the chilled pie crust, mounding it slightly in the center. Scatter the crumble topping evenly over the berries, pressing it gently into clumps.

Step 6

Place the pie on a rimmed baking sheet to catch drips. Bake for 50 to 60 minutes until the crumble is golden brown, the crust is deeply golden, and the filling is bubbling thickly around the edges. If the topping browns too quickly, tent loosely with foil.

Step 7

Let the pie cool at room temperature for at least 3 hours before slicing. This resting time is essential for the filling to set properly.

My Tips

Keep Everything Cold for the Crust

Gluten free pie dough is trickier to work with than regular dough, and warm butter is the fastest way to ruin it. Cut your butter into small cubes and put it back in the fridge for 10 minutes before you start.

Use actual ice water, not just cold tap water. Drop a few ice cubes into a glass of water and measure from that. The colder everything stays, the flakier your crust will be.

If the dough feels soft or sticky after you pulse it together, don’t panic. Just get it wrapped up and into the fridge quickly. That 30-minute chill time is doing real work here.

Roll the Dough Between Parchment Paper

Gluten free dough cracks and falls apart way more easily than regular dough. Rolling it between two sheets of parchment paper makes a huge difference because it won’t stick and you won’t need to add extra flour that changes the texture.

If the dough starts cracking at the edges while you roll, let it sit at room temperature for just 2-3 minutes so it softens slightly. Then continue rolling.

When it’s time to transfer it to the pie plate, peel off the top parchment, flip the dough over the plate using the bottom sheet, then gently peel that one off too. It’s the easiest way to move it without it breaking apart.

Toss the Berries Gently

Raspberries and blackberries fall apart really easily, especially ripe ones. When you’re mixing the filling, use a large spatula or wooden spoon and fold everything together with slow, gentle motions.

If the berries break apart too much, you’ll end up with a filling that’s more like jam than a pie filling with distinct berries. You want to see whole berries when you cut into the finished pie.

Also, make sure the cornstarch is evenly distributed throughout the fruit. Any clumps of cornstarch that don’t get mixed in will show up as chalky white spots in the filling.

More Tasty Recipes

• Gluten Free Apple Pecan Crisp
• Gluten Free Apple Pie
• Gluten Free Blueberry Crumble Bars
• Gluten Free Cherry Pie Bars
• Gluten Free Raspberry Almond Tart

FAQ

Can I use frozen berries instead of fresh?

Yes, frozen berries work just fine here. The key is to not thaw them before tossing them with the sugar and cornstarch – just use them straight from the freezer.

Keep in mind that frozen berries release more liquid as they bake, so you may need to add an extra tablespoon of cornstarch to help the filling set properly. You might also need to bake the pie a few minutes longer.