my second pie (or, how I learned to use fruit out of season)

I must reiterate: I don't bake. As a fruit junkie staring down another winter, however, the temptation of berries frozen at the peak of the season is enough to make me to dabble.

This is a great recipe for a simple berry crumble. If you're into making your own pie crusts, it can be scaled up; if you're a back-of-the-short-bus kind of baker like me, the packaged graham cracker kind works just as well.

Mixed Berry Crumble

1 cup frozen strawberries, halved

1/2 cup white sugar

3 tablespoons cornstarch

1 cups frozen raspberries

1 1/2 cups frozen blueberries

1 9 inch packaged pie crust, or homemade pastry

(for crumble topping):

1 cup plain granola

3/4 cup flower

1/4 cup white sugar

4 tbsp butter

honey or maple syrup to taste

In a large mixing bowl, stir together sugar and cornstarch. Add slightly thawed strawberries, raspberries, and blueberries; gently toss until coated. 

Stir berry mixture and transfer to the graham pie crust or a 9-inch pie plate lined with pastry. Cover with foil and bake for an initial 30 minutes. Meanwhile, prepare crumble topping.

Melt butter slowly in a frying pan and add granola, slowly toasting (5 minutes). In a medium bowl, mix together 3/4 cup flour and 1/4 cup sugar. Transfer granola into the bowl and toss it until well coated with the flour-sugar mixture.

Use a slotted spoon to transfer the granola crumbles out of the bowl, sprinkle directly on top of the pie until totally covered.

Bake another 20 minutes, uncovered, until slightly browned. Let cool, serve warm!

(next up: bread pudding ... )