We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Farmers’ Market Crumble Pie
Autumn 2020
Don’t let the thought of making pastry stop you from making pie. A little pastry cheat won’t take away from the seasonal fruit filling and crumbly spiced pistachio-oat topping.
Serves 6 to 8
3 medium ripe pears
1 tbsp (15 mL) lemon juice
½ lb (225 g) of your favourite plums
1/3 cup (80 mL) cranberries
1 tsp (5 mL) vanilla
CRUMBLE
½ cup (125 mL) large-flake oatmeal
½ cup (125 mL) all-purpose flour
½ cup (125 mL) brown sugar
¼ cup (60 mL) salted or unsalted pistachios or unsweetened or sweetened shredded coconut
Finely grated peel of ½ orange
½ tsp (2 mL) each cinnamon and salt
¼ tsp (1 mL) ground cardamom
¼ cup (60 mL) butter, cut into pieces
1 frozen pie shell, 9 inches (23 cm)
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) granulated sugar
TOPPING
½ cup (125 mL) whipping cream
¼ cup (60 mL) plain full-fat yogurt
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) vanilla
1. Preheat oven to 425°F (220°C).
2. Total fruit should measure about 4 cups (1 L). Peel and core pears, then slice into ½-inch (1-cm) wedges. Place pears in a large bowl with lemon juice. Pit plums and cut into ½-inch (1-cm) wedges. Stir into pears along with cranberries and vanilla.
3. In another large bowl, place oatmeal, flour, brown sugar, pistachios or coconut, orange peel, cinnamon, salt and cardamom. Stir well. Add butter. Using your fingers, gather butter and flour mixture, rubbing together until small and larger crumbs form.
4. Remove pie shell from freezer. Set on a baking sheet to thaw. In a small bowl, stir cornstarch with sugar. Add to fruit. Stir well. Turn fruit into pie shell, even if not thawed. Grabbing oatmeal mixture by handful and squeezing together to clump, sprinkle over fruit.
5. Bake on bottom rack of preheated oven for 20 minutes.
6. Reduce heat to 350°F (180°C).
7. Lay a piece of foil over crumble to prevent over-browning. Continue to bake 35 to 40 more minutes, until fruit is very soft and topping is a very deep golden brown. Cool at least 1 hour before serving.
8. Beat whipping cream with yogurt until soft peaks form. Beat in sugar and vanilla until blended. Serve with pie.
TIP
To make a crisp rather than a pie, skip the pie shell. Double the fruit and place in a 9-inch (23-cm) baking dish. Top with crumble and bake 350°F 180°C for about 45 minutes.
Serves 6 to 8
