So I promise this won't be one of those posts with a whole life story before the actual recipe
- don't worry, I got you, we'll get straight to the good stuff!
However, I will make a note that apparently, this is considered a pie to some, and not a real crumble because it has a pie base, not just the crumble on top.
I've been told this by a true Brit who is very experienced in pies vs. crumbles.
So there you have it, call it what you may, it's still delicious whatever you refer to it as!
Set your oven to 400F.
Line a baking sheet with tin foil or parchment paper
(to catch the drippings - it makes for a much easier clean up!)
Lay the pie crust into a 9" pie dish, and chill in the fridge until it is ready to fill.
Add all of the pie ingredients to a large bowl and stir until well combined. Put aside.
Now it's time to make your crumble! mmmm.
Combine the flour, sugar, nutmeg, salt, and apple cider vinegar. Melt the butter and pour it on top.
Stir with a rubber spatula until fully combined.
Once the ingredients are combined, you can get in there with your hands and make it all crumbly!
Here's what it's supposed to look like:
Take your pie crust out of the fridge, and pour the fruit filling in, distributing it all evenly, and make sure to pour all of the juices over top.
Brush the pie crust edges with an egg wash (1 egg yolk + 1tbsp water) if you'd like the edges to be crispy and pretty.
Top with the crumb topping right away! Use generous handfuls, leaving bigger chunks, and covering the entire surface.
Bake for 20 minutes at 400F.
Turn down the oven temp to 350F and bake for 30-40 minutes more.
BEYOND THE DISH