Pie or crumble? One of life’s great conundrums! Now you can have your pie and eat it along with the crumble, all as part of the same pudding. Happy days!
Grease two 8 inch shallow cake tins/or pie dishes, before lining with a thin layer of shortcrust pastry. Homemade or shop bought, both work. I actually used shop bought as I had a block in the freezer I needed to use up. Prick with a fork, then put a piece of greaseproof paper on top of each and fill with lentils, rice or baking beans. Bake in a preheated oven at 180oC for twenty minutes or until golden and crispy.
While they are baking, prepare the crumble topping by blitzing 125g of each butter, light brown sugar, and self raising flour in a food processor. It will start to clump together and at this point add in a couple if handfuls of oats and mix with your hands to ensure the oats stay whole rather than being pulverised by the processor.
Leave the pie crusts to cool slightly before filling with cooking apples, blackberries, blackcurrants or whatever fruit you fancy.
Sprinkle over about 50g of caster sugar then top with the crumble. Bake for 30-40 minutes until the fruit is tender and serve with custard.
You can freeze one of the pies for use at a later date of you want or give it to a neighbour like we did. Enjoy!