I love nothing more than a nice hot dessert. When I'm not craving chocolate I adore fruit pies and crumbles. But sometimes it's so hard to decide which to make. This Apple and Peach Crumble Pie solves that issue, combining the beautiful flavors of pie AND crumble into one dessert.
Like all crumbles and pies, this one is beautiful fresh hot from the oven topped with vanilla ice cream or dolloped with whipped cream.
Have you ever noticed something very wrong with almost every one of my dessert posts EVER? Look closely and you'll see that there is only ever about half a pie, cake, or cheesecake! I try to be sneaky and hide this half-eaten problem.
Apple and Peach Crumble Pie
Sweet shortcrust pastry (homemade or store brought)
2 Large apples, pealed and thinly sliced*
410 g can sliced peaches, drained
1/4 cup brown sugar
3/4 cup rolled oats
1/4 cup flour
1/4 cup white sugar
1/4 cup coarsely chopped butter
1. Blind bake pastry and allow to cool. Combine the apples and brown sugar together in a bowl and toss to coat apple slices in sugar.
2. Add the peaches to the bowl and combine gently. Tip into the pastry case.
3. In another bowl, combine the rolled flour, and white sugar. Rub in the butter until you have a coarse crumble. Spread over the top of the pie.
4. Bake at 180C for 30 minutes, until the top is golden and the apples are cooked to your liking.
*Granny smith apples work well in a pie like this, but it's fine to just work with whatever you have. I think I used some sort of sweet red apple here and it was perfectly delicious.