Blackberry and Blueberry Pie Crumble


For the Pie Crust:
9" refrigerated pie crust

For the Filling:
4 cups fresh blackberries and/or blueberries
1/2 cup sugar
1/4 cup flour
2 teaspoons lemon juice (~1/2 of a lemon)
1/2 Tbsp fresh minced ginger or 1 1/2 tsp grated ginger
1 Tbsp finely chopped fresh mint

For the Crumble:
1 cup flour
3/4 cup old fashioned oats
1/4 cup coarsely chopped hard nuts (almonds, walnuts, hazelnut, etc.)
1/4 cup granulated sugar
1/4 cup brown sugar
4 ounces butter, at room temperature
dash of kosher salt

For the crust ~ Preheat the oven to 350 degrees. Place pie crust in a glass pie plate and add dry beans to the top for a weight. Blind bake the pie crust for 10 minutes. Remove from the oven, remove beans or dry weights and allow to cool.

For the filling ~ In a large, non-reactive bowl, gently mix together the sugar, flour, lemon juice, ginger, and mint. Gently mix in the berries and allow to sit for at least 10 minutes. Pour into crust once crumble topping is made.

For the crumble ~ In a mixing bowl, stir together the dry ingredients and then whisk in the butter. You can also use a fork or your fingers. Basically, as the name implies, you just want the mixture to be crumbly looking. Place crumble mixture on top of berries in pie dish.

Bake in preheated oven for approximately 40 minutes, until golden brown.