Apparently breakfast pies can be a thing? I suppose if danish can be for breakfast, no reason you couldn’t have a fruit and granola type pie! Serve with some plain yogurt and a bit of honey for breakfast, or a pile of whipped cream or vanilla ice cream for dessert.

The correct amount is: Lots

The recipe I followed called for a 9″ pie dish, but I found that that made such a thick crust that there was practically no room for filling, so transferred over to a springform. Perhaps a 9″ deep-dish pie pan would work, but I don’t currently own one!

I did lots of the prep work the day before for this, baking the crust, stirring together the spices, etc., for the filling, and prepping the crumb topping. Not at all necessary, but it didn’t harm anything and meant pie with less waiting on a work day!

Ingredients:

Crust:

• 1 cup whole-wheat flour
• 3/4 cup old-fashioned oats
• 2 tablespoons brown sugar
• 1/4 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• 8 tablespoons cold, unsalted butter cut into cubes
• 2 tablespoons cold apple cider (I used apple juice, already had it for something else)

Crumb Topping:

• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 3/4 cup old-fashioned oats
• 1/3 cup whole wheat flour
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
• 1/4 cup walnuts, almonds or pecans, coarsely chopped (no thx)

Filling:

• 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired (I used mostly apples, and a pear)
• 2 tablespoons lemon juice
• 1/4 cup brown sugar
• 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 tablespoons cornstarch

To make the crust, first grease a 9″ springform and set aside.

In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom.

Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining.

Drizzle in the apple cider and mix in. It can mostly, but not 100%, hold together if squeezed into clumps at this point.

Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for.

Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.

To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.

To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice.

I will never ever care enough to peel apples first, but you can if you want

Stir in the remaining filling ingredients until well combined.

Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.

Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden.

Let cool some before slicing.

Breakfast Crumble Pie

Sliiiiightly adapted from WBUR.

Crust:

• 1 cup whole-wheat flour
• 3/4 cup old-fashioned oats
• 2 tablespoons brown sugar
• 1/4 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• 8 tablespoons cold, unsalted butter cut into cubes
• 2 tablespoons cold apple cider (I used apple juice, already had it for something else)

Crumb Topping:

• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 3/4 cup old-fashioned oats
• 1/3 cup whole wheat flour
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
• 1/4 cup walnuts, almonds or pecans, coarsely chopped

Filling:

• 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired
• 2 tablespoons lemon juice
• 1/4 cup brown sugar
• 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 tablespoons cornstarch

To make the crust, first grease a 9″ springform and set aside.

In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom. Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining. Drizzle in the apple cider and mix in. Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for. Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.

To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.

To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice. Stir in the remaining filling ingredients until well combined. Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.

Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden. Let cool some before slicing.