Mixed Berry Pie with Vanilla Ice Cream and Caramel Sauce
Serves: 4 jars
  • For the crumble topping:
  • 75 g butter, softened
  • 75 g sugar
  • 90 g flour
  • 20 g almond flour
  • For the berry pie filling:
  • 250 g mixed berries, frozen (you can use fresh as well!)
  • 50 g sugar
  • 2 teaspoons corn starch
  • 2 tablespoons water
  • ½ vanilla bean
  • Extras:
  • Vanilla ice cream
  • Bourbon caramel sauce
  1. For the crumble topping: Mix together the butter and sugar. Add the flour and almond flour and mix together to form a crumbly dough.
  2. Place in the refrigerator.
  3. For the berry pie filling: Start by taking the berries out of the freezer and placing them in a pot to defrost.
  4. Add the sugar and vanilla bean to the pot.
  5. Mix the corn starch and water together in another small bowl.
  6. Bring the berry mixture to a boil.
  7. Pour in the corn starch and water. Bring, once again, to a boil while stirring continuously.
  8. Remove from heat.
  9. Preheat the oven to 210 Celsius or 410 Fahrenheit.
  10. Fill the heat proof glasses with the berry pie filling. Top, generously, with the cold crumble topping.
  11. Bake for about 20-25 minutes. The crumble topping should be golden brown and the filling should be bubbling over.
  12. Let the glasses cool off for a few minutes.
  13. Top with a large scoop of vanilla ice cream and drizzle with bourbon caramel sauce.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/03/mixed-berry-pie-with-vanilla-ice-cream-and-caramel-sauce/