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Easy Blackberry Oatmeal Pie

by on May 24, 2007 · 6 comments

I am not sure of this recipe’s origin, but many thanks to whomever invented it. It’s the perfect pie for blackberry season.

This easy dessert seems to be a cross between oatmeal pie (which I believe, is Amish) and cobbler. The filling has just the right amount of sweetness. I served this about 2 hours after it had cooled and it held together fairly well. It will probably hold together even better after it’s been chilled.
This is the perfect accompaniment to vanilla bean ice cream.

blackberry oatmeal pie

Easy Blackberry Oatmeal Pie

1 9 inch pie crust (I used Mrs. Smith’s because I was in a hurry)
12 oz fresh blackberries
2/3 cup light brown sugar, divided use
3 tablespoons unsalted butter, softened
ΒΌ teaspoon vanilla
1/2 cup plus 1 tablespoon light corn syrup
1/2 teaspoon cinnamon
2 large eggs
2/3 cup oats, old fashioned or quick cooking, not instant
1/3 cup chopped pecans

Preheat oven to 350 degrees F.

Toss blackberries with half of the brown sugar, then spread sweetened berries across pie crust.

In a bowl, beat together remaining 1/3 cup brown sugar and butter until creamy. Stir in vanilla, corn syrup, cinnamon, eggs (one by one) and oatmeal. Pour over berries. Sprinkle pecans over top center.

Place pie on a cookie sheet and bake for 50 minutes. Serve warm or let cool.

cut pie pointing down.jpg

cut pie pointing to the side.jpg

The point of this (ha ha) is that this pie slices very well after being chilled. I cut the first piece last night and while it held together well enough to be served, it was beyond unattractive. Now it looks pretty good.

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Published on May 24, 2007

{ 6 comments… read them below or add one }

Anna May 25, 2007 at 9:55 am

Cindy, I think it would work. Also, I was really happy with the way the fresh berries cooked up. I’m not so sure frozen berries would work here — they might, but I don’t know. Not that you asked about frozen berries, I just thought I’d mention it.

Jenny May 26, 2007 at 9:44 pm

This recipe was great! I made it tonight with fresh cherries instead of blackberries. It came out really yummy. It also sliced and served perfectly about a half an hour after I pulled it out of the oven. Maybe because cherries have less moisture? Anyway, thanks for the recipe!

Anna May 26, 2007 at 9:47 pm

Hi Jenny,

You are the first one who has reported back on this pie. I am glad it worked with cherries — good idea. I’m going to have to try that at some point.

Debbi May 28, 2007 at 8:17 pm

I made the mistake of using frozen blackberries instead of fresh and it turned out to be a pile of mush. I drained and dried them but they still got way too soggy. It does taste delicious however. The blackberry seeds are sorta annoying though. I LOVE the oatmeal flavor, I think that I’ll make this with strawberries or blueberries next time. Fresh, not frozen. :-)

Willa January 8, 2008 at 8:13 pm

I made this pie (gluten and egg-free) with frozen peaches and dried cranberries. My husband, who loves pies, couldn’t get enough of it. Thank you for sharing this recipe. :)

Anna January 8, 2008 at 8:17 pm

Hi Willa!

Thanks for the feedback and especially for the URL to your blog. I am planning on doing more gluten-free baking this year and will surely use it as a resource.

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