I don’t know about you but I think “easy as pie” makes as much sense as “working like a dog.” All my dog ever did was lay down, cuddle, wait to be fed and played with. I never saw her work a day in her life. And that’s nothing compared to dogs who don’t even have to walk to get anywhere. So when people say they’re laboring like a domesticated canine, I’m thinking, man, what a life. And in the same token, I actually get nervous when someone gives me something to do that’s “easy as pie.” For me, nothing could be harder. If you want to make pie from scratch it takes at least two, sometimes four (or more!) different “mini-projects” put together. (1) The crust and (2) the filling….and making a good pastry crust by itself is no small task. Make it (3) if you want to add a crumb topping and (4) if you want multiple layers in your filling! And what about all that fluting and lattice-ing?!
I would rather say, “easy as crumble.” So what if people look at me funny. They’ll just remind themselves that English is not my first language and think I must be mixing my metaphors.
I absolutely love pies — especially if made by someone else. But sometimes I need something more time-sensitive. And there is no season more perfect for the crumble than summer. This recipe is your go-to basic formula. You can sub a lot of different fruit for the filling and its quick to whip up.
The crumble is nutty and delicious. The filling bursting with sunshine. The chilled cashew cream gilds this lily to the hilt.
This recipe makes enough to feed a good crowd. Takes less than 60 minutes to make and gone in 60 seconds when served.
(This recipe is also vegan and gluten-free)
Head on over to Pittsburgh Magazine for the recipe!
