My freezer had about four pounds of frozen blackberries leftover from last summer's picking frenzy. With the next season coming up, I knew that I had to work through them to make space for this year's frenzied frenzy.
We love to pick blackberries. Everywhere that we've ever lived has been abundant in blackberries. (Sigh. Sadness may take over when we move next! No blackberries where we're going). But hey, at least I'll get to pick berries for one more season.
Back to the cooking. I've made blackberry oat bars, blackberry oatmeal, blackberry sauce for banana ice cream, blackberry sorbet...well, I've made blackberry everything and my family has just about had enough of me. But, I had ONE more bag left and just enough inside to make mini blackberry crumble pies.
That's right. Mini Blackberry Crumble Pies. I named them this because they truly combine the heavenly crumbleness of a crumble, the butteryness of a pie crust, and the rich fruit flavors of blackberries.
And guess what? No added sugar. We don't use sugar here. I'd rather have a tart berry over a sucrose-laden lollipop attack any day of the week. If you like sugar, you might add some honey to the berries, but really, do you need to? Can it wait?
The recipe will make 12-14 mini pies. I made 12 in my cupcake pan and a breakfast "galette" with the leftover crust and berries, so the family could nibble on it whenever they please.
Quick Nutrition Data Per Serving:
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