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
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
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
Roll out your pie dough in pan size of your choice and refrigerate while preparing rest of ingredients.
Step 2: Make crumble; preheat oven
Transfer to a plate or pan and freeze for 30 minutes. (This ensures the crumble doesn't burn while the pie dough bakes.)
You can also do this by hand.
After putting crumble in freezer, adjust an oven rack to the lowest position, place a baking sheet on the rack, and preheat oven to 375 degrees.