Recipes and Cooking Crumb-Topped Fruit Pie Be the first to rate & review! When it comes to crumble topping for fruit pie, this recipe is your best bet. Learn how to make five different kinds of fruit pies, all sprinkled with a sweet crumb topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 1 hrs 5 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie ⅔ cup rolled oats ⅔ cup all-purpose flour ½ cup packed brown sugar ¼ teaspoon salt ¼ teaspoon ground cinnamon 6 tablespoon butter Fruit-Pie Filling Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Directions Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired. Set aside. In a medium bowl stir together oats, flour, brown sugar, salt, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside. In a large bowl prepare desired Fruit-Pie Filling, first combining the sugar and flour in the amounts specified for desired fruit. Add the desired fruit. Gently toss fruit until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until fruit is partially thawed but still icy.) Transfer fruit mixture to the pastry-lined pie plate. Sprinkle oat mixture over filling. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (50 minutes for frozen fruit). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and topping is golden (if necessary, loosely cover top of pie with foil the last 10 to 15 minutes to prevent overbrowning). Cool on a wire rack. Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Raspberry Pie Filling: Use 6 cups fresh or frozen raspberries; 3/4 to 1 cup sugar; and 1/4 cup all-purpose flour or 2 tablespoons quick-cooking tapioca or cornstarch. Apple Pie Filling: Use 6 cups peeled, cored thinly sliced apples; 1/2 to 3/4 cup sugar; and 2 tablespoons all-purpose flour. Rhubarb Pie Filling: Use 6 cups fresh or frozen rhubarb, cut into 1-inch pieces; 1-1/4 to 1-1/2 cups sugar; and 1/2 cup all-purpose flour or 1/4 cup quick-cooking tapioca or cornstarch. Peach Pie Filling: Use 6 cups peeled, pitted thinly sliced peaches; 1/2 to 1 cup sugar; and 3 tablespoons all-purpose flour or 4-1/2 teaspoons quick-cooking tapioca or cornstarch. Blueberry Pie Filling: Use 6 cups fresh or frozen blueberries; 1 to 1-1/4 cups sugar; and 1/4 cup all-purpose flour or 2 tablespoons quick-cooking tapioca or cornstarch. Rate it Print Nutrition Facts (per serving) 494 Calories 22g Fat 69g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 494 % Daily Value * Total Fat 22g 28% Saturated Fat 11g 55% Cholesterol 38mg 13% Sodium 339mg 15% Total Carbohydrate 69g 25% Total Sugars 14g Protein 6g Vitamin C 2.4mg 12% Calcium 40.4mg 3% Iron 2.5mg 14% Potassium 193mg 4% Fatty acids, total trans 1g Folate, total 72.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.