I wanted to include a recipe for mini-pies here. Making mini-pie crusts was fussy work, even when starting with ready-made dough. After all that effort, the pies were disappointing because the amount of crust relative to the filling was too high— there wasn’t enough of the really good stuff. Mini-crumble solves both of those problems. You might need to invest in some oven-proof ramekins, but it’s worth it!
- 2 c mixed fruit of a type that cooks well berries, apples, pears, rhubarb, or any combination thereof
- 1/4 c sugar
- 2 T butter at room temperature
- 2 T sugar
- 1/4 c flour
Preheat the oven to 325 F.
Chop larger fruit to about 1/2 inch pieces.
Mix fruit with 1/4 c sugar and divide into ramekins.
Smash butter, 2 T sugar, and flour together with a fork until an even crumb is formed.
Distribute dough mixture over fruit.
Bake 25 minutes or until the fruit mixture is thick and bubbly on the sides.
Delicious with a scoop of vanilla ice cream!