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

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. 

Just wondering, how many does this make? <br>I'd like to try it today (4 mini-pies only). <br>Thanks!
I rolled out my pie dough a bit thin, so I ended up with enough for 6 mini pies. <br> <br>This recipe also makes one full 9-inch pie. <br> <br>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: <br> <br>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). <br> <br>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. <br> <br>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. <br> <br>Hope you find it as delicious as we did!
Alrighty, thanks for the response! <br>I'll be looking forward to trying it out very soon. <br> <br>Those pie dough cookies also sound like a great idea, maybe you should think about making an 'ible for them!

About This Instructable




Bio: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.
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