By 
Yields:
2
Total Time:
1 hr 15 mins
Jump to recipeI used tayberries in my pie, which are a blackberry/raspberry hybrid. They have a very limited season and you probably won't see them anywhere but a farmer's market. Replace with any kind of berry you'd like, but blackberries will give the most similar flavor.
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Ingredients
For Filling
- 1
pie crust, homemade or store bought
- 2
medium firm apples, peeled and cut into 1/4 in. slices
- 1/3 cup
light brown sugar
- 1 1/2 cups
frozen berries (raspberries, blueberries, and tayberries)
- 4 tsp.
tapioca flour
- 1/3 cup
white sugar
- 1 tsp.
cinnamon
- 1/4 tsp.
salt
For Crumble Topping
- 1/2 cup
rolled oats
- 1/2 cup
all-purpose flour
- 1/4 cup
granulated sugar
- 1/4 cup
light brown sugar
- 1/3 cup
walnuts, chopped
- 6 Tbsp.
unsalted butter, cold and cut into cubes
Directions
- Step 1Preheat oven to 375 degrees F. Line two 4-inch ceramic ramekins with rolled out pie crust. Press crust into ramekins and repair any tears with extra pie crust. Place in freezer until ready to fill pie.
- Step 2For filling: Use a medium saucepan to combine apples and brown sugar. Cook over medium-low heat for about 10 minutes, until reduced and bubbling (apples should be slightly tender).
- Step 3Drain most juice from apples, and add berries, tapioca flour, sugar, cinnamon, and salt and stir gently to combine.
- Step 4For crumble: Mix together all ingredients except butter. Add butter and cut into mixture with pastry cutter or fork until it resembles coarse crumbs.
- Step 5Remove pie crust from freezer and add apple-berry filling until ramekin is full. Add generous handful of crumble topping by packing it on.
- Step 6Bake for 25 minutes (the top of the pie should be starting to turn golden brown). Tent with foil and bake for another 10 to 15 minutes until filling is bubbling.
- Step 7Remove from oven and let cool for 15 minutes. Serve warm.
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