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I love a pie. I also love a crumble. Combining the two with two great summer fruits and a nutty, crispy topping makes a wonderful snack, dessert, or even breakfast, on a hot summer day. 

I made mini versions because I love all things mini, feel free to make one 9-inch pie. I ended up with 6 mini-pies.

Recipe adapted from Food Network Magazine's July/August 2012 Blueberry Crumb Pie.

Step 1: Gather ingredients; roll out dough

Picture of Gather ingredients; roll out dough
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You'll need

One pie dough for 9-inch single crust pie (my favorite recipe is Cook's Illustrated's Foolproof Pie Dough)

For the crumble:
1/2 cup rolled oats 
1/2 cup white whole wheat flour (can use all-purpose)
1/2 cup light brown sugar
Pinch salt
1/2 cup slivered almonds
6 Tbsp. (3/4 stick) unsalted butter, cut into 1/2-inch pieces and chilled

For the filling:
4 cups blueberries (for my mini pies I used 3 cups)
3 peaches (I used 2) peeled, pitted, and cut into 1/2-inch pieces
1 Granny Smith apple, peeled and grated on large holes of a box grater
1 tsp. zest and 1 tsp. juice from half a lemon
1/2 cup granulated sugar
2 Tbsp. quick-cooking tapioca (Minute tapioca) ground in a spice grinder or mini food processor
1 tsp. cinnamon
1 tsp. vanilla
Pinch salt

Roll out your pie dough in pan size of your choice and refrigerate while preparing rest of ingredients. 

tqwerty3 years ago
Just wondering, how many does this make?
I'd like to try it today (4 mini-pies only).
bobcatsteph3 (author)  tqwerty3 years ago
I rolled out my pie dough a bit thin, so I ended up with enough for 6 mini pies.

This recipe also makes one full 9-inch pie.

If you make 4 mini pies, you will probably have some leftover filling and/or crumble. Since I don't like to waste anything, here's what I do when I have extra:

You can either put the filling in a buttered baking dish appropriate for how much you have left, top with extra crumble topping and bake the crumble (probably 30-45 minutes, again, depends on how much you have leftover).

Or, if you only have crumble left, put in an airtight bag and freeze it for up to a month to use on another fruit crisp or crumble pie.

If you have extra pie dough, make pie dough cookies. Cut rolled out dough into small squares, or use cut-outs top with an egg wash (I egg blended with 1 Tbsp. water), and top with turbinado sugar or cinnamon sugar and bake at 350 about 20-25 minutes until golden.

Hope you find it as delicious as we did!
Alrighty, thanks for the response!
I'll be looking forward to trying it out very soon.

Those pie dough cookies also sound like a great idea, maybe you should think about making an 'ible for them!