Crumb Topped Berry Slab Pie

Crumb Topped Berry Slab Pie

This Crumb Topped Berry Slab Pie is gluten free, serves a crowd and is perfect to make when berries are at their peak.

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Makes: 32 Servings

Calories: 126 kcal

Author: Dédé Wilson

Ingredients:

1 recipe for our double crust All Butter Pie Crust

Fruit Filling:

1 pound (455 g) strawberries, hulled and quartered
6 ounces (170 g) raspberries
1 dry pint (551 ml) blueberries
1 cup (198 g) sugar
1/4 cup cornstarch
1 teaspoon lemon juice

Crumb Topping:

4 tablespoons (57 g) unsalted butter, cut into pieces
1/2 cup (107 g) firmly packed light brown sugar
6 tablespoons (54 g) low FODMAP gluten free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
6 tablespoons old fashioned rolled oats, not quick or instant; use gluten free, if following a gluten free diet
1/4 teaspoon cinnamon
1/4 teaspoon salt

Preparation:

Have the Pie Crust dough ready to use.
Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat a 15-inch x 10-inch x 1-inch (38 cm x 25 cm x 2.5 cm) rectangular rimmed baking pan with nonstick spray.
Roll out the pie dough on a lightly floured surface or between two pieces of parchment paper into a rectangular shape and transfer to the prepared pan; it is fine to do this in a few pieces. For slab pies I often press some of it in using floured fingertips into the leftover spaces. Chill crust for 15 minutes. Line the crust with aluminum foil and pie weights and bake for 12 minutes or until the crust is just beginning to set and turns light brown around the edges.
For the Fruit Filling: While the crust is pre-baking, make the fruit filling. Toss fruit together in a medium sized mixing bowl. Add sugar, cornstarch and lemon juice and use a silicone spatula to combine well. Let sit for 5 to 10 minutes or until fruit juices exude, then fold together well again.
For the Crumb Topping: While the fruit is resting, make the crumb topping.
Melt the butter in a medium sized microwave safe mixing bowl (or melt on stovetop and transfer to mixing bowl). Whisk in brown sugar, then whisk in gluten free flour, oats, cinnamon and salt until well combined. Use hands to help form clumps.
Scrape fruit and any juice into pre-baked bottom crust and spread into even layer. Sprinkle crumb topping evenly over fruit.
Bake for about 35 to 40 minutes or until edges of crust and crumb topping are golden brown and the fruit is bubbling. Cool on rack for about 10 minutes. Slab pie may be served warm or at room temperature. It is best eaten the day it is made but may be stored overnight at room temperature lightly covered with foil.

Notes:

If You Can Tolerate

Fructans: If you passed the fructan wheat challenge you could use unbleached all purpose flour instead of the gluten free flour, in which case the crisp will no longer be gluten free. Use weight equivalents for most accurate results with this substitution.

Nutrition Facts

Crumb Topped Berry Slab Pie

Amount Per Serving

Calories 126 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Cholesterol 7mg2%

Sodium 40mg2%

Potassium 34mg1%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 12g13%

Protein 1g2%

Vitamin A 15IU0%

Vitamin C 9.8mg12%

Calcium 7mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.