Name: Pear-Blackberry Pie
Prep time: 30 min
Cook time: 55 min
Total time: PT-487110H25M38S
Yield: 16
Ingredients: Crumb Topping; 1 cup all-purpose flour; 1/2 cup old-fashioned rolled oats; 1/2 cup packed brown sugar; 1/2 cup almonds, chopped; 1 tsp lemon zest; 1/4 tsp kosher salt; 6 Tbsp unsalted butter, at room temp; Filling; 2 refrigerated rolled pie crusts; 4 (6 oz) containers blackberries; 1 1/3 cups granulated sugar; 4 1/2 lb Bartlett pears (about 10), peeled, cored, sliced 1/4-inch thick; 1/2 cup cornstarch; 2 tsp ground cinnamon; 2 tsp lemon zest; 1/2 tsp salt

Meet Your New Favorite Dessert: Double-Decker Joy in a Pie Dish

Hey there, friend! Wyatt here, spatula in one hand and a steaming mug of coffee in the other. Ever have one of those moments when a forkful of pie just stops time? That’s exactly what happened when I first tasted this Pear-Blackberry Pie with Almond Crumb Topping. Picture this: tender Bartlett pears and jammy blackberries doing a sweet-tart tango, all wrapped in a flaky crust and wearing a crunchy almond-oat sweater. It’s the kind of dessert that turns Tuesday leftovers into a celebration and makes holiday tables sparkle. Why double-serving? Because life’s too short for single pies when you’ve got neighbors to feed, potlucks to conquer, or… let’s be real… midnight cravings to honor. No fancy skills needed—just ripe fruit, a butter-loving heart, and that beautiful mess we call joy. Ready to bake some memories? Let’s roll!

Berry Stains & Grandma’s Apron: Why This Pie Tastes Like Home

Pear-Blackberry Pie

Print Recipe

Bursting with juicy pears, vibrant blackberries, and a buttery almond crumb topping, this pie is a showstopper for gatherings or a cozy dessert night. A harmony of sweet and tart wrapped in a golden crust—slice in and savor the love.

Author: Wyatt Porter
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Yield: 16 1x

Ingredients

Scale

Crumb Topping

1 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 cup packed brown sugar

1/2 cup almonds, chopped

1 tsp lemon zest

1/4 tsp kosher salt

6 Tbsp unsalted butter, at room temp

Filling

2 refrigerated rolled pie crusts

4 (6 oz) containers blackberries

1 1/3 cups granulated sugar

4 1/2 lb Bartlett pears (about 10), peeled, cored, sliced 1/4-inch thick

1/2 cup cornstarch

2 tsp ground cinnamon

2 tsp lemon zest

1/2 tsp salt

Instructions

Preheat oven to 375°F (190°C).

In a bowl, mix flour, oats, brown sugar, almonds, lemon zest, and salt. Cut in butter until mixture is crumbly. Set aside.

Gently unroll and fit pie crusts into two 9-inch pie dishes.

In a large bowl, combine blackberries, pears, granulated sugar, cornstarch, cinnamon, lemon zest, and salt. Toss well.

Divide filling between pie crusts. Sprinkle crumb topping over each.

Place pies on a baking sheet. Bake 50–60 minutes, or until bubbly and golden. Cover loosely with foil if topping browns too fast.

Cool at least 2 hours before serving.

Nutrition

Calories: 330
Sugar: 32g
Fat: 12g
Carbohydrates: 55g
Fiber: 5g
Protein: 3g

This recipe? It’s got roots. When I was knee-high to a rolling pin, my grandma would take me blackberry picking behind her Georgia farmhouse. We’d return, fingers stained purple, and she’d wink: “Wyatt, darlin’, magic happens when berries meet heat.” One August, her pear tree overflowed like a generosity contest. She tossed those pears with our foraged jewels, topped it with her “crunchy surprise” (a.k.a. this very almond streusel), and baked two pies—one for Sunday supper, one “for the angels” (which meant Grandpa’s poker night). That first bite? The cinnamon-kissed pears melted, the blackberries burst like fireworks, and the nutty topping crunched in approval. Now, every time I bake it, I swear I smell her peach-scented lotion and hear her laugh. Some pies fill bellies. This one? It fills souls.

Your Flavor Toolkit: Ingredients & Pro Tweaks

Crumb Topping

1 cup all-purpose flour – The backbone! For gluten-free, swap 1:1 with GF flour blend.
1/2 cup old-fashioned rolled oats – Chewy texture heroes. Instant oats? Nope—they’ll vanish!
1/2 cup packed brown sugar – Deep molasses vibes. Dark brown sugar = extra caramel oomph.
1/2 cup chopped almonds – Toast ’em first! (350°F for 8 mins) for nutty nirvana.
1 tsp lemon zest – Brightens the richness. Microplane it—no white pith allowed!
1/4 tsp kosher salt – Balances sweetness. Table salt? Use half.
6 Tbsp unsalted butter, room temp – Cold butter = sandy crumbs. Soft butter = chunky bliss.

Filling

2 refrigerated rolled pie crusts – My “cheat code” for sanity. Homemade? Rock on!
4 (6 oz) containers blackberries – Frozen work great! Thaw & drain first.
4.5 lbs Bartlett pears (≈10) – MUST be firm-ripe. Soft pears turn to mush.
1 1/3 cups granulated sugar – Tart berries? Add 2 extra tbsp.
1/2 cup cornstarch – Thickening MVP. Tapioca starch works too.
2 tsp ground cinnamon – Saigon cinnamon = floral kick!
2 tsp lemon zest – Twinsies with the topping! Zest before juicing.
1/2 tsp salt – Makes flavors POP. Omit at your peril.

Let’s Build Pie Magic: Steps & Wyatt-Approved Hacks

Step 1: Preheat oven to 375°F (190°C). Slide a baking sheet onto the center rack—it’ll catch drips AND boost crust crispness! Wyatt Hack: Cold oven? Crank it to 400°F for 5 mins first, then reduce.

Step 2: Make the crumb topping. In a bowl, mix flour, oats, brown sugar, almonds, lemon zest, and salt. Cut in butter with a pastry cutter (or fingers!) until pebble-sized. Chef Secret: Squeeze handfuls to create craggy clusters—texture heaven!

Step 3: Unroll crusts into two 9-inch pie dishes. Don’t stretch! Trim overhang to 1/2-inch, tuck under, crimp edges. Pro Tip: Freeze crusts 10 mins before filling—prevents soggy bottoms.

Step 4: Filling time! In a LARGE bowl, gently toss blackberries, pears, sugar, cornstarch, cinnamon, lemon zest, and salt. Critical: Mix sugar and cornstarch first—no lumpy surprises!

Step 5: Divide filling between crusts—pile it high; it’ll sink. Top generously with crumbs. Wyatt Wisdom: Leave berry juice behind if it’s pooling—saves sogginess!

Step 6: Place pies on the preheated baking sheet. Bake 50-60 mins until bubbly and golden. Guard Duty: Tent loosely with foil at 30 mins if topping browns too fast.

Step 7: COOL 2+ hours. Patience Pays: Cutting too soon = fruit soup. Want it warm? Reheat slices later!

Showtime! Serving Your Masterpiece

Slide that golden beauty onto a cake stand—let it shine! Serve slightly warm (reheat 10 mins at 300°F) or room temp. Crown slices with vanilla bean ice cream melting into the crumb topping, or dollop with freshly whipped cream spiked with almond extract. Garnish? A flurry of lemon zest or toasted almond slivers. Coffee? Bourbon? Yes and heck yes. This pie demands a crowd—gather ’round and watch eyes light up!

Mix It Up: 5 Delicious Twists

1. Ginger-Spiced: Swap cinnamon for 1 tbsp minced crystallized ginger in filling. Top crumbs with candied ginger bits.
2. Savory-Sweet: Add 1/4 cup crumbled blue cheese to filling pre-bake (trust me!).
3. Nut-Free: Replace almonds with toasted sunflower seeds + 2 tbsp sesame oil in crumbs.
4. Berry Swap: Blackberries → raspberries or boysenberries. Pears → firm peaches!
5. Vegan: Use plant butter + coconut oil in crust and topping. Sugar = organic cane.

Wyatt’s Whispers: Notes from My Flour-Dusted Journal

This pie evolved from a near-disaster! First test? I used overripe pears. Filling wept like a sad movie. Lesson: Bartletts must be firm—squeeze like avocados! Another time, I subbed quick oats… poof, no topping texture. Rolled oats forever! Now, I prep filling while crusts chill—saves 15 mins. Leftovers? Brilliant breakfast: warm a slice, top with Greek yogurt. And hey—if your crumb topping looks “rustic” (translation: lopsided), own it! My wonky 2020 pie still got marriage proposals. Probably.

FAQ: Your Pie Queries, Solved!

Q: Can I use frozen blackberries?
A: Absolutely! Thaw completely, drain juice (save for smoothies!), and pat dry. Toss gently to avoid mush.

Q: Why is my filling runny?
A: Three culprits: 1) Over-soft pears released too much liquid, 2) Cornstarch wasn’t fully mixed with sugar first, or 3) You sliced too soon! Let it cool fully—it thickens as it sits.

Q: Can I make this ahead?
A: Oh yeah! Bake pies, cool completely, then wrap airtight. Freeze up to 1 month. Thaw overnight, reheat 20 mins at 325°F. Unbaked filling? Freeze in bags—dump frozen into crusts, add topping, bake +10 mins.

Q: No almonds? What’s a good sub?
A: Pecans bring buttery richness, walnuts add earthiness, or skip nuts—add 1/4 cup shredded coconut to crumbs!

Nutritional Nibbles (Per Slice)

Final Thoughts: Pie Is Love in a Crust

There’s something kind of sacred about pulling a bubbling pie from the oven—like you’ve just summoned warmth itself into your kitchen. This Pear-Blackberry beauty? She’s not just dessert. She’s a love letter to the people who taught us how to measure joy in tablespoons and fold memories into pastry.

Maybe you make it for Sunday supper, or maybe you sneak a slice before breakfast (no judgment—I’ve done both). However you enjoy it, just know this: you’ve baked a story worth sharing. Crumbs on the counter, juice-stained oven mitts, the “oohs” when that first slice is lifted—these are the good parts.

So go ahead. Make two. One for the table, and one for the angels. Grandma would be proud.