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
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.