I really like pie. A lot. I’ve been in a season of life where I bake a lot of them- salted caramel apple pies, peach and cherry galettes, maple and cinnamon apple hand pies and mushroom pesto pop tarts, all recipes that I’ll share with you one day. A lot of times when I think about pie baking, I picture a pie cooling on the windowsill, fresh from the oven, with a fall breeze and a fluttering curtain. It’s a homey, comforting, old fashioned picture. And the fall breeze thing is mostly because I’m sweating to DEATH right now in Mississippi and I’ve been “forced” to eat lots of these. Send help.
But this is not about pie. Its about crumbles, and I really like crumbles too (crisp? same thing to me, but I’m sure there are nuances I’m not adhering to). Sometimes I feel like crumbles get a bad reputation as being the ugly stepsister of pie. Who would want a crumble, if they could have pie instead? Because: Crust, duh. But! Crumbles have streusel topping! With oats and crunchy bursts of sweetness! And if you have an over abundance of summer fruit and no butter on hand (gasp!), you can still make a crumble.
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