6 Summer time Fruit Pies Crisps Under 300 Calories


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The BEST Blueberry Pie

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6 Summer Fruit Pies & Crisps Under 300 Calories. Whether you enjoy a crumbly streusel-like topping, crunchy graham cracker crust or cakey biscuit topping, these light and fruit-centric desserts are wonderful summer treats. They’re also easy to make since there’s no pressure of whipping up the perfect pie crust. With fall comes the desire to bake more and orchard fruits like apples, pears and plums are abundant.

We’ve rounded up some of our favorite fruity fall desserts with under 300 calories, many contain 6 grams (or more) fiber and all have less than 20 grams of sugar. Per serving (without eating fruit and mint after): 3.6 calories, 0 g protein, 1 g carbohydrates, 0 g fiber, 0.4 g sugars, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium. Fruit is the star in these low-calorie pies and cobblers that are sweet, tangy and the perfect finale for any meal.

Fruity Pies and Cobblers Under 300 Calories Fruity Pies and Cobblers Under 300 Calories This pie makes a lovely, refreshing summer dessert with a true berry flavor. Garnish with fresh berries and a sprig of mint for a. But for the bang-for-the-buck, it’s hard to beat the silly-easy galette, made with a fail-safe dough that gets rolled out, topped with fresh fruit, and baked until ripe ‘n ready.

Mine has a layer of frangipane under the fruit to keep some of those juices away from the bottom crust, so it stays crisp. It also tastes good, too!Toss fruit with sugar, cornstarch, zest, juice, and salt.

Transfer mixture to a 2.5-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and. Go ahead and satisfy your sweet tooth with these under-300-calorie-per-serving recipes! You might be surprised at all you can enjoy while still keeping dessert under 300 calories.

Some of these recipes make the most of wholesome ingredients, like fruit, yogurt and oats. Use in-season fruit like peaches and berries to make the best recipes for summer fruit crisps, fruit cobblers and fruit crumbles from Food Network. Instant ClearJel, a cornstarch derivative often used in canned pie fillings, has strong holding power, and unlike other thickeners, it won’t break down if the pie is frozen.

Arrowroot thickens too quickly for baked pie fillings. Whether the goal is to limit carb intake, count calories, or simply try to eat more whole food, the calorie chart will pinpoint which fruits best fit into your healthy eating plan. -75 lb Free Weight-Loss App Sophia lost 75 lb (34 kg) with this app.

List of related literature:

For 100 calories, you could enjoy 1/4 cup of raisins or almost 2 cups of grapes.

“The Glycemic Index Diet For Dummies” by Meri Raffetto, RD, LDN
from The Glycemic Index Diet For Dummies
by Meri Raffetto, RD, LDN
John Wiley & Sons, 2010

Nor are the 100 calories in 10 crisps equal to the 100 calories in a baked potato served in its skin.

“What to Expect When You're Expecting 4th Edition” by Heidi Murkoff, Sharon Mazel
from What to Expect When You’re Expecting 4th Edition
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

: Each serving: About 300 calories, 4g protein, 21g carbohydrate, Carefully pour lemon mixture into cooled tart shell.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Not only can you eat 10 of them (how often do you get to eat 10 whole anything—outside this book, anyway—when you’re eating healthy?) for only 200 calories.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

These tarts are very calorie dense and filling.

“The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success” by Carolyn Ketchum
from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success
by Carolyn Ketchum
Victory Belt Publishing, 2019

One-quarter cup of raisins contains 122 calories.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

The same holds true for the 160 calories in ten French fries – nutritionally lightweight when weighed against the 160 calories in a baked potato topped with grated Cheddar cheese and steamed broccoli.

“What To Expect The 1st Year [rev Edition]” by Heidi Murkoff, Sharon Mazel
from What To Expect The 1st Year [rev Edition]
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

4 Granny Smith apples, peeled and cut into sticks 1 tablespoon lemon juice 3 cups vegetable oil 1 cup cornstarch SERVES 4 Per Serving: Calories 560 Fat 17g Protein 1g Sodium 300mg Fiber 5g Carbohydrates 103g Sugar 66g

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Likewise, a dessert such as the Roasted Peaches with Ricotta and Almonds (page 266) or a fruit crisp made with oats (see the Triple-Berry Granola Crisp on page 268) offers you antioxidants, fiber, and healthy fat, while a piece of lemon pound cake or an eclair offers you none of these.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

On the one hand, it’s unlikely that most are going to consume such a massive amount of fibrous vegetables that they will contribute a huge number of calories.

“The Rapid Fat Loss Handbook: A Scientific Approach to Crash Dieting” by Lyle McDonald
from The Rapid Fat Loss Handbook: A Scientific Approach to Crash Dieting
by Lyle McDonald
Lyle McDonald, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hello Ann. I just wanted to let you know that I love your videos. You’re a true inspiration to me! After I watched this, I instantly went and made my own blueberry pie and did a brade! It wasn’t the best brade lol, but I’m proud of myself. Thanks for encouraging me to step out of my comfort zone while in the kitchen. You’re great. ❤❤❤

  • I wait every Friday for your upload. Please continue your old style. Pie ideas was great. but I’m not fond of miniature because it’s not practically possible for me to makem.

  • I’m making this tonight by hand, and without completely frozen butter����wish me luck �� Edit: I did the dough and it worked well, just a little stickier than his because my butter was softer. I just used a whisk and then my hands lol, for anyone wondering. Almost time to do the filling I’m fricken excited ��

  • I made this today, I love cooking and baking but I had never made pie before, my husband loves pies and I had to boxes of fresh blueberries in the fridge so why not, it turned out DELICIOUS, I have to admit I forgot the lemon zest oooops, I did added the lemon juice though. Really good recipe, thank you.

  • I did the pie exactly how u did but by hand not by the processor and the pie dough came out so crumbly and when it baked it hardened too much:( the filling came out soooo lemony and acidic:(((((
    It is my first time baking a pie and I’m not blaming you for my mess of a pie, I’m just simply stating that my pie came out bad. Any advice for next time?

  • I tried this recipe….my bottom crust didn’t get crispy n the blueberry filling didn’t set properly…can u please tell me what could have gone wrong. Also i baked in microwave convection node

  • Love your backyard. Made me feel like I was transported somewhere exotic. I’m going to a baby shower and for dessert they are serving berries and whipped cream. Do you think I can pre-bake that crumble to add to the mixed berries��

  • Your recipes are fantastic! I appreciate your transparency about baking failures.�� You’re fun to watch! My recipe for blueberry pie was exactly like yours, delicious! Then, my sister gave me an old country cookbook. The blueberry pie recipe included 1/8 teaspoon of nutmeg. I wasn’t sure about it, but tried it anyway. It’s amazing…just adds a depth of flavor, but you don’t really notice that it’s nutmeg. Happy baking!

  • I made this with my 7 year old daughter. Unfortunately we accidentally put in cumin instead of cinnamon, I didn’t check the label. Absolutely gutted, we were so looking forward to it.��

  • 4:17 would be a great way to make an Undertale themed pie! esp if you change the filling color/type to match the heart colors (e.g. cherry for determination, pumpkin for bravery) cute!

  • I have 10 lb of frozen blueberries in my freezer right now. My plan is to make two pies this weekend, using your videos as a guide. I have to admit, pie crust really intimidates me oh, but I’m going to give it a shot. Thank you for sharing your time and skills they are much appreciated!

  • Gaz, its a pure pleasure to watch your passion for the food. You are so natural. I love the moment when you get speechless while trying your own work hahaha. I would add some starch to the fruits so the sauce would be more thick at the end.
    Anyway first class recipes! and a first class cook!

  • Very good recipe. My pie crust dough was a little wet and it worked out. The receipe on the site says baked at 425 and then down to 325 but you said 375 in the video. I followed your video direction

  • I made it and it’s delicious!  I used 2/3 tsp stevia instead of the sugar and it was a little too sweet so next time I make it I’ll use 1/2 tsp and maybe sprinkle a little on the berries.  Definitely a new favorite. Thank you!  I also just finished making a vanilla custard to go with it so I’ll try them together tomorrow…. or maybe later tonight XD

  • I’m planning to make a roadtrip around UK starting next week and your vidéos make me want to visit your town, your house, your oven, your fridge and probably every place I can found Food that have been cooked by you… Its a warning, my belly is coming!!!:)

  • I never seem to have corn starch in my kitchen are there Anya replacements?

    Btw I love you videos and your recipes always turn out delicious:)

  • Hello, john!
    I made my pie crust ( first time I have ever made pie) and I accidentally whizzed it a second too long. The butter combined with the flour into a buttery mixture (it was cold butter though)
    when I added water it came together really fast.
    I chilled it but IDK how its gonna come out.
    Pray that it turns out good!
    What do u think I might’ve done wrong other than over-whizzing?

  • you know Emmy, you are just so awesome and up-beat and happy and I just wanna hang out with you!!!!! you just seem so fun to hang out with and you make really great looking recipes!!! I’ve even tried some out myself like the homemade onigiri and I would love to try this one too as well as others!!!!!

  • I love to use red currants, black currants, raspberries and black berries when I make my crumble, it’s not got apples in it but I’m sure you could add them like with your recipe.

  • I liked this video! I like the regular ones too but I thought this was fun and different and interesting.

    I don’t love content farms either but I’ll be honest, sometimes all my brain can handle is the passive consumption of something pretty. But when it comes to wanting to actually bake and I need guidance, I always turn to this channel!

  • I appreciat your little pie crust tips and tricks/ failures haha
    So many youtube cooks tend to not share those moments and we end up having a shrunked pie at the end.
    Gonna apply your tricks to my apple pie recipe since my mom has been craving em in our quarantine days!
    Will let you know how to goes. ��

  • Laura be showing some ‘Red, white and BLUE!’… perfect timing & perfect dish… LOVE it!!!! GOD BLESS AMERICA & HAPPY BIRTHDAY TO MEEEEEEE ♡

  • 02:57 it’s too much lemon you guys. I guess thats because this variety of gringo-lemon is not that acid? I follow his recipe and that much lemon juice with regular brazilian lemon (caipirinha’s lemon for everyone else) and the pie got very acid. so, this lemon part… have an eye on that and always be tasting the thing before baking it.

  • It’s always the simple dishes that taste the best. I am 100% going to make this. Also I want to buy your cook book, when will it be published?!

  • Just made a mini batch of this and omg so dang good! Ate it with vanilla icecream too. Mine wasn’t as soupy as yours because I only had about two cups of blueberries BUT THE FLAVOR WAS SOOOOO GOOD. Thank you!

  • Lmao the beginning had me dying. Yes I’m a basic Latina �� pulled out the flannels and burgundy lipstick because the Weather was so nice. Love your videos ❤️ pumpkin pie looks so delicious

  • 5:27 Hm, what’s this?
    Hmm…squiggles? What, for the border?
    Oh, on…top?
    Wait what

    Ladies and gentlemen, instant ramen pie XD

    Really though, that’s very creative and whimsical! ^^

  • Good Lord that look delicious! I have got to give this a try especially with berries being in season now. Gaz, I love your bowls and of course cutting boards just makes the presentation so much more lovely and enticing!!

  • I swim elementary backstroke like a champ (or I wish i was…)
    And I wish we had berries here in Israel. I’ll wait for the strawberry season.
    And for the summer, to make this crumble with lushes plums or peaches. YUMMMM

  • I wish these pie recipes were actually on your site instead of just a blog explaining the video format. The only actual pie recipe I can find is the “Apple Pie Recipe plus two more easy apple desserts”. That gives me the dough recipe, but those berry fillings look much better than the apple one.

  • I’m new to your channel so I don’t mind either type of video but I think this title is misleading. This does not show pie recipes at all and that’s what I wanted…

  • Laura says that she uses 6 cups of berries. Is it approximately 600g of berries? I’m trying to do this recipe but i’m lost with cups measures…can someone help me?

  • Can I just say I am so excited for your book; it’s literally the type cookbook with the type of recipes I’ve been searching for!! Thank you for sharing your creative and delicious creations!��

  • Something that would be helpful to clarify is the difference between Alpha, Beta, and Gamma Radiation decay. smoke alarms contain a tiny flake of americium, which decays at a very slow rate, releasing a small amount of alpha particles which can be blocked with something as light as a piece of printer paper. Beta particles are a bit smaller and faster in velocity and thus are more dangerous to life than alpha radiation. It would take a more dense/thick barrier to stop these beta particles. Gamma radiation is really the one you want to look out for which are much smaller than the other two and move many times faster (imagine a rifle bullet compared to a basketball). These are released in massive amounts when enriched uranium/plutonium reacts with itself (almost never found in nature above ground). Nuclear reactors utilize water to cool the reactive Uran/Plutonium and also contain much of the radiation from entering the environment. When unenriched and unreactive gamma decyaing elements are actually relatively stable and safe for contact with life, although poor handling can lead to dire consequenses due to extremely long radioactive half-lives and dire, lasting biological effects. That being said, the military uses depleted uranium for muntitions and vehicle production, which speaks to its safety. The only danger with alpha and beta particles is inhaling/ ingesting them as your skin and clothing protect you from much of the radiation, that is why it is safe to have these materials in every room in our homes and businesses. Thanks for reading, hope ya learned something:)

  • I wld kill to make this or any other berry dessert. But they are so expensive in my country I think for the amount u used it wld cost me ard $50 ish. I’ll stick to apples though.

  • I have watched so many YouTubers wh bake and John is by far the best one I have seen in years. It is not only the bakes but the way he interacts with his audience, he is a real breath of fresh air! I have tried so many of his recipes during the lockdown, I am at least 5 kg heavier. But who cares the bakes are so good!

  • Knowing the reasons why you tried this style and what you were trying, it’s now even more obvious how much more love and effort you poured into these videos comapred to the ones the style is based off. I’m trying to say that you are better at doing what Tasty and the other channels of similar kind are doing.

  • Can u please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please please do a collab with kawaiisweetworld! like if you agree

  • “I love my Black girls” omg Zach….

    The pies are looking sexy! Making em out of normal bread really makes this easier for me, tbh. If I make some I’ll show you. Already planning on making your awesome oatmeal for my household. Got your book a week or so ago, so I can finally do that!

  • It looks amazing!:)
    BTW, If you want to add a base to the cake, you can flatten the mix you made with the sugar, butter and flour to the bottom, but it in the oven until it gets a little brown and than put all the fruits and the rest above it and put back in the oven.
    It comes out very delicious!:))

  • Hei:D I love Your videos:) I havea little tip.. 😉 It is really good to put some cinnamon in the crumble,or even some roasted hasselnuts:) Thank you for making all these amazing videos 😉

  • MasyaALLAAH most beautifull pie who’s every girl fall in love that your cantixx berry pie
    ����.. Thx for genius tutorial & recept.. We��u..

  • MY NEW SEASON OF RECIPE VIDEOS STARTS NEXT SUNDAY!!!!! I filmed them all last week in London & they are incredible. Cannot wait for you guys to see them. Heres another quick recipe video I filmed a few weeks back in my garden. I hope you enjoy it. Thanks for the support.:) Make sure you’re following me on instagram & snapchat @avantgardevegan. Gaz:)

  • I just made this recipe and it was delicious. I only had raspberries and blueberries and apples and added orange zest and did not have vegan butter or margarine so I used 1.5 bananas and it was delicious. Thank you for inspiring me to try a new recipe.

  • I do not like fruit pies at all, but I must say this looks beautiful!! Now I want to make one just to taste it, lol! I’m sure the girls and the spousal unit would love it if I did. Thanks for sharing!

  • I have rhubarb and plan to make this crumble w apple and strawberry. I’m hoping the rhubarb will cook well…if I cut it small enough?

  • This both looks and sounds incredible! I must try this recipe as soon as we can get fresh fruit, here. Great video! Cheers from France I’ll try to get your book as soon as I can:D

  • Love this! But some of these pie ideas seems to be taken from the yt channels: “So yummy” and “tasty”, cause this video was posted a couple month’s after their videos? (Just a question, no hate!)

  • Hi,emmy if i want to make as a pie base, mixed fruit crumble, do i need blind bake the pie base in 425F for 1 hr first to let the pie crust set before i filled in the filling? I m going to do it tonight or tomorrow to publish in IG.

  • looks amazing!! question: could i replace the vegan margarine with anything else? i live in Brazil and we don’t really have vegan margarine, specially to be used like this! thank you!

  • This looks delicious! I really appreciate that you made it gluten-free and with coconut sugar. Gluten and refined sugars make me sick so I’m excited I can try this! Thank you!! Looking forward to your Ice Cream video. Even when you make something I can’t necessarily have, I always enjoy watching your videos. They are very pleasant to watch. Looking forward to more videos!

  • Try a pinch of cayenne in the fruit. It does to fruit what salt does to other food. Brings out the taste. Just don’t put too much in. I like it but some find it has bite.

  • this recipe tends to come out rather tart for most American tastes. to fix this, do not add the lemon juice and add a spoonful of sugar to the fruit

  • After rinsing blueberries I followed drying them with a spoonful of flour to perk up the flavor’s dancing moves right into my Mouth.

  • I love how this has personality, even though you aren’t talking!! You should’ve called it “pie hacks” or something tho, to draw in some of the viewers from “the other side” of cooking youtube

    Love your videos!! both the more simple and the really advanced ��

  • Cool stuff Gaz! Did not think that vegan food could look so tasty 😉 Btw great choice of music in your videos it does make the difference 😉 I used to work in the kitchen too so I can definitely see the chef here sometimes using hands is just so much more effective and gets the job done, great to see passionate people at cooking! Keep going:) Viktor

  • Ahhh this is beautiful man… ������ looks so delicious, healthy (surprisingly for a desert) and good for animals amd environment. I understand how you cook so well, but how on earth are you also so amazing at video making?! SO impressed. Makes me proud of being British on YouTube. Keep it up Gaz!! Yulia X

  • Turned out awesome… I made a few changes like added a splash of cinnamon and nutmeg… I didn’t have lemon zest but I did put lemon juice. I was very excited to see it wasn’t watery like the first time I made with a different recipe!! Thank you!

  • Made a lemon meringue pie yesterday over the weekend and burned the pie crust super epic fail I need more practice with my pie crust

  • Yeah… I don’t do lemon. I want the bluberry flavor to be pure and unadulterated. It reminds me of those fucking “grape juice drinks”, which are about 1/4 apple juice, and you can taste it. And the thickening works WAY better if you use 50/50 corn starch and flour.

  • Yeah…eeehhrrmm…would you mind terribly if I took a plane right now and came to eat at your place for the next, let’s say, 5 months? You really make the most delicious things! Thank you for yet another great video! またお会いましょう

  • You obviously prefer not to cook your blueberry filling. I’ve seen other bakers who cook the filling. I’ve done both and was wondering your professional thoughts…thanks! ☺

  • I like your recipes but dude stop tryna seduce me with food porn all the time it makes me feel uncomfortable not serious but kinda serious

  • You’re a great teacher! I appreciate your attention to detail, but not obsessive about perfectionism. Your end results are always beautiful. ��

  • I don’t like when you don’t talk. At all. I love it when you explain things and tell stories and stuff like that. Please go back to talking.

  • I remember awhile back Anne made a video about how a lot of these fancy pie crust videos never show you the finished, baked product. I was really sad not to see a lot of these baked. I also prefer her usual video format so I’m glad this isn’t a frequent style for her.

  • my mum makes fantastic crumbles… rhubarb is her speciality. her crumble topping is usually about 1 inch thick though. also, it has to be custard on top for me:)

  • Better for the planet to wash the tray rather than keep throwing foil away! Would love to see you incorporating some more enviro friendly practices; imagine the impact you could have:-)

  • Thanks for sharing!! Can’t wait to make it! Pumpkin recipe ideas: pumpkin spice popcorn, pumpkin muffins, pumpkin cheesecake, pumpkin frosty, pumpkin cookie butter, pumpkin oats, pumpkin spice latte, pumpkin donut, pumpkin protein bar! Hope this helps! ☺️�� #basicandproud

  • I’ve watched your videos from the beginning, and I love how you’ve started showing your personality a bit more in your recent videos! Keep up the amazing work��

  • Blueberry pie is my favorite pie, so watching this was like being a lioness watching a gazelle. Not a vegan simile, but… raaaawr! That lattice work on this one is slightly different than what I’m used to, and very beautifully Frank Lloyd Wright-y. Hope all of you are healthy and staying safe; TFP: )

  • Yummnmmmmmmmy!!!!
    I wanted to try this recipe all this time and finally now I made it!!;
    It us the most yummmiest crumble EVer!
    Thank u G!!!!

  • I have literally followed you on every social media ���� thank you so much for making vegan food seem easier and tastier, even better coming from a fellow Welshie ��☺️ tried your pizza recipe and loved it! Can’t wait to try this one.

  • So excited I remember this recipe existed because I always say Pumpkin is my favorite season!! Can’t wait to try these!
    If you could figure out how to make a pumpkin roll that would be a-mazing!

  • So I may be getting some flower shaped cake tins, and I’m really unsure about how I’d put fondant on a cake like that? Tucking it around the petals but still keeping looking smooth

  • Woah. I just went to the grocery store and bought pumpkin pie filling and pumpkin spice mix without even seeing this video! Definitely making these now!!

  • I just came across this channel and wanted to say, wow. I’ve been looking for a vegan youtube channel that reviews items, has recipes, and awesome people. Thanks so much for making that possible. Stay safe! �� Edit: I also checked out your website. So cool!

  • If I was judging your pie, I would say it would come in First Place! Look so Tasty! I did make some Jiffy Blueberry muffins, that turn out great, I added some fresh blueberries. I’m going to have to try this sometime along with your peanut butter cookies! Keep up the great videos!

  • I made this for the 4th and it was a hit! It’s super easy and really really yummy! Thank you Laura for your simple but super yummy recipes!

  • I love making 3 ingredient cobbler. It’s just frozen fruit covered in french vanilla (or just white if you prefer) boxed cake mix and covered with a can of sprite. it’s so yummy. I usually make it with frozen blackberries!

  • Does anyone know if i could combine this recipe with his apple pie recipe to make blueberry apple pie? Or would it not taste/ turn out well? I really wanna make blueberry apple pie but just not sure if it’ll turn out well������

  • I know I’m late (2020 quarantine) but i really enjoyed this video and wish I could see more of it on your channel. I still prefer your other ones where you tell us how to make amazing fancy desserts, but I would love to see a mix of your normal videos and these. I will continue to watch your channel no matter what though. Love you!! ������

  • Thanks for sharing this yummy dessert with us!!!!! My girls and I enjoy watching you on youtube. I hope you will post more of these cooking segments with us!!!!!

  • Wait what’s in the dry bowl? Flour in there with protien?
    You need to add text to the screen of what you got in your bowls or better text descriptions.

  • Amazing! I just made it today �� mine doesn’t look like yours, we waited for long and baked it, but it didn’t bubble or get holden brown

  • I like how the neighbors seemed to be applauding the addition of vegan butter to the crumble mixture, ha-ha! This looks like a lovely high summer recipe for the best of the berry harvest, which is August, hereabouts. TFP: ) Looking forward to Season 4!

  • could it be that you meant 30 grams of sugar(in the info box) because you wrote 70 grams of flour and 300 grams of sugar would basically create pure sugar and putting it in the oven would just make caramel…
    However, I am going to try a crumble this evening for the first time 😉

  • I have a question… We get the frozen berries regularly for my son because he goes through them so fast it just makes sense, but there is a lot of juice when they thaw. Does this seem to be a problem with this recipe? I don’t want it to be too runny. Thanks Emmy!

  • Yum! This was perfect! I am 1) fairly incompetent in the kitchen 2) vegan and this worked for both! So easy to make and so easy to veganize! I just used vegan butter, put a little but of agave and cinnamon in it and topped it off with soy delicious French vanilla ice cream and it was… Devine! Thanks emmi!

  • After reading your blog post, I can totally understand as to why you’ve wanted to try this format along with your previous video. These ‘Tasty’-style videos are really popular on Instagram and Facebook they’re literally everywhere. You have duplicated that style perfectly However, it’s just not the same… Ann, I’ve been following your channel since 2011 and you’ve grown tremendously, your channel is incredible! I started watching when I was 11, now I’m 18 and you’re one of the few channels I keep up with. Your style of videos are perfect, they’re creative, informative and all-over-real. If something goes wrong during your bakes you tell us and show us how to prevent that same problem happening to us! You listen to our requests and your recipes are the few on this website that actually work and come out amazing (I have been asked for your chunky-cookie recipe hundreds of times now!). Many Tasty recipes are tested by numerous YouTubers, and often do not come out well. due to the vagueness. Yours (the ones that I’ve tried) have come out perfectly due to your thorough instructions. Although these videos may do better virally if you copy the style your videos will just get lost among the Tasty’s and 5MinuteCraft posts and all the other YouTubers that are trying to make it big with these styles (I would love to say more, however, I fear the YouTube gods wont like it I have some pretty strong opinions on how this website is now run [definately not the same as how it used to be])…
    I really believe that you have a unique selling point with your videos Anne! You’ve really helped me improve your skills I’m sorry to hear that your videos are not being showcased as they deserve. I honestly believe that your channel is incredible and that you should continue with what you normally do as your skills are beyond the best! You have a wonderful family who I feel like I’ve grown up with just by watching your videos. All of these factors make your channel great. And as someone who is currently studying Film Production at University, I understand how frustrating it must be to put all that effort into your videos and your recipes for your audience and them not do as well as they should (trust me, I understand you completely). My lecturer said something to me which I will share if you’re still reading ‘If you’re looking to find success, look where most people don’t’. (I think it means be different from the others but then again it’s 3am here in the UK and my eyes are droopy haha). Regardless, your entire audience loves you and we will support whatever you decide to do! I’ve been around for 7 years and I don’t see myself going anywhere soon!
    I wish you all the best Ann <3

  • I’ve tried something interesting recently. It’s similar to this except the crumb topping is just a diet soda and a cake mix. The costing on top was good. I used ginger ale the first time but I guess any clear diet soda would work. I also used yellow cake mix. Low in calories!

  • Hi Ann don’t take this the wrong way but stick to your old vids. We subscribe to because we like YOUR content. We love your classic “how to cook that intro”, the cool and unique dessert ideas as well as the voiceovers. You should stay how you were otherwise YouTube will be so boring and bland. P.s can we have a best chocolate truffles part 5 or other chocolate related stuff? Love your work

  • Can someone help me understand the macro breakdown. It’s not making sense to me. 10g of protein per pie? That seems a little much with not even full scoop of protein powder. No disrespect just actually curious cuz I wanna make this so bad

  • I like this kind of baking but I would rather hear ur voice than annoying repetitive music I love your voice, personality and humor

  • I’m sure it’s delicious! Although I’m not a healthy diet fanatic, watching this I just thought: The health factor of this could be even switched up by substituting the flour with whole wheat flour or even a portion of that by soy flour, replacing the sugar with Xylitol sugar and the butter with a plant source butter substitute. I think I’m going to try this!^^

  • All of these are so lovely!!�� I cannot wait to try out a few of these for the holidays! Thank you so much for making another wonderful video. Keep up the fantastic work! Absolutely love your show!

  • This looks really good, I’ve been craving some fruit so I’ll have to try it out! On a side note, I always watch until the end just to see the last clips you show. They’re awesome. Thanks, Emmy!

  • This reminded me of how I used to make single servings of berry crumble with coconut cream in college. Used frozen berries since I always had some for smoothies. Definitely want to give this a try!

  • Can you show me how to use pastry flour? My husband bought pastry flour by mistake. And I tried making a puff out it. But it didn’t cook. It was white even after an hour in th3 oven. But then it became a hard shell. Please help.

  • I swim elementary backstroke like a champ. Crumble is the best invention ever. I esp. adore raspberry. But there is always problem, cause everyone wants the biggest crumb.:D Good idea with freezing this!!