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.

Step 2: Make Crumble; Preheat Oven

Pulse oats, brown sugar, flour, and a pinch of salt in food processor until combined. Add almonds and butter, pulse until small chunks form.

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.

Step 3: Make Filling

Bring 2 cups blueberries (I used 1 1/2 cups) to a simmer in a medium saucepan over medium heat. Mash with a potato masher (or with back of a wooden spoon) until about half of berries are crushed and juices are released. Continue to cook until thickened and reduced by half, about 8 minutes. Transfer to a large bowl.

Peel and grate the Granny Smith apple, place in paper towels (or a clean kitchen towel) and wring dry. I learned from Cook's Illustrated that the natural pectin from the apple is a wonderful thickener instead of using all tapioca which can set the pie too much.

Add sugar, lemon zest and juice, grated apple, ground tapioca, cinnamon, vanilla, salt, and remaining blueberries to the reduced blueberries. Let cool completely while preparing peaches.

If you own a serrated peeler you don't have to boil peaches to remove the peel, a serrated peeler easily removes peach peels. Peel, pit, and cut into 1/2-inch pieces, add to bowl and mix everything until combined.

Step 4: Assemble and Bake

Pour the blueberry peach filling over the pie dough and top with the frozen crumble topping. Transfer to heated baking sheet and bake until filling is bubbly and the top is golden brown, 45 to 55 minutes, rotating the baking sheet halfway through baking. (If the topping browns too quickly, cover it with foil.)

My mini pies took 40 minutes to bake.

Step 5: Cool and Enjoy

Transfer the pie(s) to a cooling rack and cool to room temperature, about 4 hours, then serve.

Pie(s) can be stored, covered, at room temperature for 2 days. Reheat slices before eating for best flavor.

I hope you enjoy this delicious summer treat!