pie crust crumble recipe

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The Best pie crust crumble recipe

I’m so excited to share with you one of my family’s favorite recipes – the pie crust crumble. It’s a classic comfort food that never fails to hit the spot. The combination of a flaky pie crust, crunchy oat topping, and sweet fruit filling is pure perfection. My kids love helping me make this recipe, and it’s always a treat to see them excitedly awaiting the finished product.

As a busy mom, I appreciate how easy this recipe is to make ahead and freeze for later use. Plus, it’s a great way to use up any leftover fruit or berries we have on hand. The best part? This recipe is not only delicious, but it’s also relatively healthy compared to other desserts out there.

With only a few ingredients and no added sugars, it’s a guilt-free treat that we can all enjoy together as a family. As I mentioned earlier, this recipe has been passed down through generations in my family. My grandmother used to make it for me when I was a child, and now I get to pass it down to my own kids. The original recipe calls for a mixture of flour, butter, and ice water to create the flaky pie crust.

However, I’ve found that using cold butter and keeping the mixture cold results in an even flakier crust. The key to making this recipe successful is in the layering process. You want to make sure each layer is evenly distributed before adding the next one. This will help prevent the filling from oozing out during baking.

One of the best things about this recipe is how versatile it is. You can use any type of fruit you like – strawberries, blueberries, raspberries, or even apples! Just be sure to adjust the amount of sugar accordingly based on your chosen fruit. This recipe has been a staple in our household for years, and I’m so glad I can share it with all of you.

4.6 from 1933 votes

A classic pie crust crumble recipe that is easy to make and perfect for any pie filling. The crumble topping adds a delightful crunch to every bite.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups flour

1/2 tsp salt

1/2 cup cold unsalted butter

4-5 tbsp ice cold water

For the Crumble Topping

1/2 cup oats

1/4 cup brown sugar

1/4 cup flour

1/4 cup cold unsalted butter

👨‍🍳Directions

1Preheat oven to 425°F.

2In a large mixing bowl, combine flour and salt.

3Add cold butter and mix until the mixture resembles coarse crumbs.

4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.

5If the dough is too sticky, add more flour.

6If it is too dry, add more water.

7Wrap the dough in plastic wrap and refrigerate for 30 minutes.

8On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch.

9Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.

10Trim the excess dough, leaving about 1/2 inch overhang.

11Crimp the edges with your fingers or a fork.

12Prick the bottom of the crust with a fork to prevent bubbling.

13Bake the crust for 10 minutes, or until lightly golden.

14Remove from the oven and set aside to cool slightly.

15Reduce the oven temperature to 375°F.

16In a medium mixing bowl, combine oats, brown sugar, and flour.

17Add cold butter and mix until the mixture resembles coarse crumbs.
Set aside.

18Spread your preferred pie filling evenly over the cooled crust.

19Sprinkle the crumble topping evenly over the filling.

20Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

21Allow the pie to cool for at least 10 minutes before serving.

22notes

23Tips: You can substitute whole wheat flour for a healthier option.

24For a sweeter topping, add a pinch of cinnamon or nutmeg to the crumble mixture.

🔧Equipment

Mixing bowl

Rolling pin

Pie dish

Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

This pie crust crumble recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dessert.

My kids love helping me make this recipe, and it’s always a treat to see them excitedly awaiting the finished product.

One of my favorite things about this recipe is how versatile it is – you can use any type of fruit you like and adjust the amount of sugar accordingly based on your chosen fruit.

❓ Frequently Asked Questions About Pie Crust Crumble

Q: What type of fruit should I use for this recipe?

A: You can use any type of fruit you like – strawberries, blueberries, raspberries, or even apples! Just be sure to adjust the amount of sugar accordingly based on your chosen fruit.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: How do I prevent the filling from oozing out during baking?

A: To prevent the filling from oozing out during baking, make sure each layer is evenly distributed before adding the next one.

Q: Can I freeze this recipe for later use?

A: Yes, you can freeze this recipe for later use. Simply assemble the pie as instructed and freeze it until you’re ready to bake it.

Q: How do I store leftover pie crust crumble?

A: You can store leftover pie crust crumble in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

pie crust crumble recipe

The Best pie crust crumble recipe