If you’re a fan of crunchy crumble topping and also flaky pie crust, this recipe is for you. It combines two delicious elements to put a unique spin on a fruit-filled dessert. If blackberries aren’t your thing, feel free to use a can of cherry or blueberry pie filling instead.
Hands-on time: 15 minutes
Cook time: 25 minutes
PER SERVING
CALORIES: 298 | FAT: 10g | SODIUM: 145mg | CARBOHYDRATES: 46g | FIBER: 3g | SUGAR: 26g | PROTEIN: 2g
Serves 8
- 1 (8") frozen premade pie crust, thawed
- 1 (21-ounce) can blackberry pie filling
- 1 teaspoon lemon juice
- 1 tablespoon granulated sugar
- 4 tablespoons salted butter, softened
- ⅓ cup light brown sugar, packed
- ½ cup all-purpose flour
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
1. Preheat air fryer to 350°F.
2. Place premade crust into air fryer basket and bake 5 minutes or until golden.
3. In a medium bowl, mix pie filling, lemon juice, and granulated sugar. Pour mixture into baked pie crust.
4. In a separate medium bowl, mix butter, brown sugar, flour, vanilla, and almond extract with a fork until mixture becomes large crumbs with a sand-like consistency. Sprinkle mixture evenly on top of pie filling.
5. Place pie into air fryer basket. Bake 20 minutes or until pie filling is bubbling and crumb topping is golden brown. Let cool at least 2 hours before serving.
