Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!
Enter our Giveaway for a whole bunch of awesome brunch goodies from our sponsors!
This recipe is for tiny pies, but as you can see above there's really two options. If you're feeling lazy, feel free to use your second pie crust to make an easy galette. The directions will be the same, but you'll simply pile the apple and pear into the center, fold up the sides, and top with the crumb topping. Easy peasy!
I love how easy it is to use Woot Froot in baking. I mean, they already have the fruit individually sliced! Plus California Walnuts make a great topping that gives the dish a bit of extra fiber and protein (if you're going heavy on the mimosas, it helps, trust me). And we all know that when it comes to grains, Bob's Red Mill is the expert. All together, this makes for a fantastic little pie!
Mini Apple Pear Crumble Pies
- 2 sheets pre-made dough (or be fancy and make your own)
- 2 bags of Woot Froot apples
- 2 bags of Woot Froot pears
- 1/4 cup Dixie Crystals sugar
- 1 tbsp cinnamon
- 1 tbsp corn starch
- 1/4 cup crushed California Walnuts
- 1/2 cup melted butter
- 1/2 cup Dixie Crystals brown sugar
- 1/4 cup Bob's Red Mill oats
- 1 tbsp flour
-Set oven to 350 degrees F.
-On a lightly floured surface, roll out the pre-made dough sheets until they are 1/8" thick. Use a large glass or biscuit cutter to cut 12 circles out of the dough. Gently press the dough circles into a lightly greased muffin tin and set aside.
-Cut the apples and pears into small, 1/2" pieces. Toss with sugar, cinnamon, and corn starch. Fill dough cups with mixture, they should look almost over-full.
-In a small bowl, mix together the remaining ingredients. Mix together until crumbly--you may need a bit more flour to get a good crumb texture that is moist but not wet.
-Bake for 20 minutes, until dough is set.