Poppy Seed Apple & Berry Crumble Pie

By carol gorman

Ingredients

• 2 cups chopped peeled apples
• 1 cup blackberries
• 1/4 cup cranberries
• 2 Tbsp. cornstarch
• 1 tsp. vanilla
• 1/2 tsp. lemon zest
• 1/2 tsp. ground cinnamon
• dash ground nutmeg
• 2 Tbsp. each brown sugar and granulated sugar
• 2 Tbsp. Renée's Poppy Seed Dressing
• 1 Tbsp. cold butter, cubed
• 1 frozen ready-to-bake pastry pie shell (9 inch)
• 1/2 cup large flake rolled oats
• 1/4 cup each chopped pecans and packed brown sugar
• 2 Tbsp. each flour and cold butter

Details

Servings 8
Preparation time 20mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 400°F.

Toss fruit with cornstarch, vanilla, lemon zest, spices, and 2 Tbsp. each brown sugar and granulated sugar in large bowl. Add dressing and 1 Tbsp. butter; mix well. Spoon into pie shell; place on parchment-covered baking sheet.

Combine all remaining ingredients except 2 Tbsp. butter in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over pie.

Bake on lowest oven rack 20 min. Reduce oven to 350°F. Bake 40 to 50 min. or until juices begin to bubble and apples are tender. Cool completely.