INGREDIENTS

• 1 ¼ cups all-purpose flour, sifted or King Arthur Gluten-free Measure for Measure Flour
• Pinch of salt
• 8 Tablespoons of chilled butter, cut into 1/2-inch cubes
• ¼ cup ice water, plus more as needed
• ½ cup white sugar
• ½ cup brown sugar
• 2 1/3 Tablespoons corn starch
• 2 Tablespoons Rocky Mountain Olive Oil Blackberry Ginger Dark Balsamic Vinegar
• 4 ½ cups fresh blackberries
• Zest of one lime
• 1 cup old fashioned oats
• 1 cup chopped walnuts
• ½ cups all-purpose flour or King Arthur Gluten-free Measure for Measure Flour
• ½ cups brown sugar
• 1 teaspoon salt
• 6 Tablespoons butter, chilled and cut into small pieces

DIRECTIONS

Sift flour into a large bowl, add the salt and whisk together to combine.

Add in the cubes of butter into the bowl, tossing to coat in the flour. With a dough cutter or two butter knives, cut in the butter until it is the size of walnut halves and well incorporated throughout the flour.

Make a well in the center of the flour butter mix and add in a few tablespoons of water. Mix the water into a dough just until the dough comes together, adding additional water if needed.

Once the dough comes together, form into a disk, wrap the dough in plastic and chill for at least 1 hour.

In another large bowl, add the blackberries, sugar, brown sugar, cornstarch, balsamic vinegar, and lime zest and mix to combine. Be sure the blackberries are well coated.

In a different bowl, combine the oats, walnuts, flour, brown sugar, salt and butter and mix well to combine, using your fingers to rub the butter into the mix, creating clumps.

Preheat the oven to 400 F.

Roll out the dough onto a floured surface and transfer into a 9” pie pan. Trim any overhang and crimp the edges. Spoon in the blackberry filling and sprinkle the crumble on top.

Bake the pie for 45 to 50 minutes, or until filling is bubbling and topping is brown and crisp.Let cool at least 1 hour before serving.