Dessert: Plum-Blackberry Streusel Pie

Recipe by /contributors/ian-knauer Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit t

This recipe includes superfoods such as:

Lemon

Health benefits of Plum-Blackberry Streusel Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 3/4 pound ripe plums, pitted and quartered
3/4 pound blackberries (2 cups)
1 1/2 cups sugar, divided
3 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1 teaspoon grated lemon zest
3/4 teaspoon salt, divided
1/2 recipe all-butter pastry dough
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1 stick cold unsalted butter, cut into bits
Equipment: a 9 1/2-inch deep-dish pie plate

Instructions

Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375 °F.
Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
Mound filling in shell. Crumble streusel evenly over filling.
Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.

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