Dutch Crumb Topping Mixed Berry Pie

Dutch crumb topping mixed berry pie is a mashup of our outrageous razzleberry pie and our dutch apple pie. It’s like a berry crisp but in pie form!

Because streusel topping is quite honestly one of the greatest things ever created, I felt there was no choice but to smash my two favorite pies into one. So, I used our triple berry pie filling with our Dutch apple pie topping and created my new favorite pie in all the land. My goodness, it is heaven!!!

When I was growing up I thought that pie was good, but I was 100% on board with cookies. I mean you could not make me happier than to show up with a plate full of cookies at my house, but man, it really is true that getting older changes what you crave. I cannot live without pie now!

Ingredients for Dutch Mixed Berry Pie

The ingredients list for this recipe is short and sweet. You’ll need lots of berries and the rest you will probably already have in house already! Here is your list:

• Pie Crust – flour, butter, salt, sugar and water
• Raspberries
• Blackberries
• Blueberries
• Sugar – these berries can be so tart so start with 1/2 cup and add more as needed 1 tablespoon at a time
• Cornaby’s Ultra Gel – my favorite way to thicken a pie, I’m listing a few substitutions down below if you don’t have ultra gel

For the Topping

• Flour – just plain ol’ all purpose flour
• Cinnamon – adds warm flavor
• Old Fashioned Oats – adds texture and structure to the streusel
• Brown Sugar – the stickiness of brown sugar helps the streusel to clump together better and adds so much richness
• Salt – enhances and balances the sweetness
• Unsalted Butter – makes the streusel stick together and adds richness

Welcome to the weekend, my friends! We’re celebrating three weeks of ice cream recipes with a giveaway for the Cuisinart ICE-100 1.5-Quart Compressor Ice Cream Maker! 

You may recall just how much I adore my compressor ice cream maker, no bowls to freeze, no salt or ice to melt, just turn it on and start churning batch after creamy batch of homemade ice cream. Enter to win by going to the giveaway page and submitting your email. 

ON THE BLOG this week: Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past. This Mint Chocolate Chunk Ice Cream is a softer, fresher mint flavor that just might blow your mind.

You need this buttery sweet edible cookie dough in your life. It’s filled with miniature chocolate chips in a bite-size chunk of snackable Chocolate Chip Cookie Dough Bites.

And after you’ve made the edible cookie dough, Chocolate Chip Cookie Dough Ice Cream will be next on your list. Sweet chunks of edible cookie dough fill each scoop of this rich and creamy ice cream.

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.

The most popular question I’ve ever received on this website is whether you can make ice cream without a machine. The answer is YES. Find out how you can Make Ice Cream Without A Machine.

The Ultimate Ice Cream Maker Review has everything you need to know to choose the perfect ice cream machine! The original post has been updated to reflect current pricing and additional review information for these machines. (I’m thinking this is going to be an annual or even bi-annual update now with the way prices are changing these days.)

My FAVORITE THINGS this week are my wireless earbuds. I don’t know when I’ve ever been so pleased with a $30 purchase. My kids and I all have these earbuds and in over six months of near-constant use, we have yet to have any issues with them. They continue to work flawlessly.

I love these earbuds so much, that I’m giving a few pairs away today just for newsletter readers. Leave a comment below and let me know what you’ll be listening to: Podcasts? Music? Audiobooks? Something else entirely? I’ll choose three winners on Monday evening and send them t

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.

Rum Raisin Ice Cream

This recipe is a good bit more involved than my usual ice cream recipes, but sometimes, the end result is just plain worth the effort. This is absolutely one of those times.

I found this recipe in Great Scoops: Recipes from a Neighborhood Ice Cream Shop. I had such fun flipping through this gorgeous ice cream cookbook. While my love of ice cream is a well-documented thing, it’s also fun to check out someone else’s flavor combinations.

Rum Raisin ice cream has been on my must-try list for years and I simply never got around to it. The description in the book had me sold on it immediately.

Similar to the Blueberry Chocolate Chunk Ice Cream from Rusconi’s, my forever beloved Cafe con Leche Ice Cream, and the French Custard Style Cinnamon Ice Cream as well, you need to temper and use egg yolks in this recipe.

Don’t be intimidated, I promise it’s simple enough for all of us to do. While there are 60+ egg-free Philadelphia-style ice cream recipes on this website, sometimes, you just need to allow yourself a few extra minutes in the kitchen for an extra special result.

There isn’t a shortcut to this recipe. Yes, you can take the rum-soaked raisins and just stir them into a batch of the Best and Easiest Homemade Ice Cream. Will it be tasty? Yes. Will it be anything at all like this classic recipe for Rum Raisin Ice Cream? No.

Take the time to make this creamy, ultra rich, custard-based ice cream exactly the way Marlene Haley of The Merry Dairy intended it, my friends. You’re going to love it.

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Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.

Chocolate Chip Cookie Dough Ice Cream

Is there anything more irresistible than a spoonful of cookie dough? I know that I can never resist it.

The Edible Chocolate Chip Cookie Dough that I shared yesterday was the inspiration for this ice cream. Every single cookie dough filled bite is creamy ice cream heaven.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Edible Chocolate Chip Cookie Dough

While making the edible cookie dough is the most time-intensive part of this recipe, it’s well worth the effort!

You can stir the cookie dough together while the ice cream churns and the cookie dough chunks will be ready to stir into the ice cream when it’s finished churning.

Wondering how those cute chunks are made? It’s easier than you might think! Just press the cookie dough out across a parchment-lined tray and chill in the refrigerator or freezer until firm.

Use a sharp knife or pizza cutter to cut the cold cookie dough into 1/2-inch chunks. The cookie dough chunks can be made ahead of time and stored in an airtight container in the refrigerator.

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Buttery sweet edible cookie dough filled with miniature chocolate chips in a bite-size chunk of snackable Chocolate Chip Cookie Dough Bites.

Edible Chocolate Chip Cookie Dough

Oh, the awesomeness of cookie dough. It’s forever a favorite snack in our house. Is there anyone who can resist the urge to snack on a bite or two of dough when baking cookies?

Edible cookie dough is great for a few different reasons. Not only is it delicious, but it’s wonderfully snackable. And it gets bonus points for being freezable and thawing quickly when the craving hits.

What could be more better than a bag of cookie dough bites stashed in the freezer? Pop them on a plate and you’ll have a sweet snack ready to eat in minutes.

For more edible cookie dough fun, you’ll want to try Monster Cookie Dough Bites, Cranberry Pistachio Cookie Dough Bites, Coconut Oatmeal Cookie Dough Bites, and Chocolate Chip Cookie Dough Dip.

Can You Eat Raw Cookie Dough?

While many people (myself included) eat a bite or two of raw cookie dough without giving it a second thought, when planning a whole recipe’s worth of raw cookie dough to share with friends or family there are a few precautions you may want to follow.

First, skip the egg. That one probably goes without saying. I think most of us avoid consuming raw eggs, right?

Second, it turns out that you aren’t supposed to eat raw flour. However, if you’re like me, you’ve probably been tasting cookie dough and cake batters your entire life without any issues at all, right?

That said, when making a full batch of cookie dough with plans to consume it raw, it’s not a bad idea to follow the safety recommendation and toast the flour for a few minutes in the oven first. I’ve provided directions below for heat-treating the flour.

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