Yes. Muffin Pies. I don’t know if they were a thing – but they are now…. and the possibilities are endless.
Muffin Pies …. with oatmeal crumb topping
They’re pies, they’re muffins – is that a tort? I don’t know. I worked an overnight at our local assisted living center and created this at 7:30 when I got home. They are freaking delicious.
- 1 Pie Dough
- I am going to be honest this was one of those *gasp* pre-made ones that you just roll on out. Like I said – we are over 24 hours awake now.
→ cut into 12 pieces and roll thin – these kinds are always too thick.
- 3 cups frozen berries – like Wymans!
- ¼ c flour
- ¼ c sugar
- Crumb Topping
- ½ c butter (1 stick) – cubed (I cut into the 8 tablespoons then each tablespoon in half …)
- 1 c brown sugar
- ¾ c flour
- ¾ c oatmeal – quick oat are fine NOT INSTANT
- ½ tsp cinnamon
- ¼ tsp salt
Preheat oven to 425º(F)
Grease muffin & flour tins – I used 2 metal pans – 6 spots each (totaling 12)
In one bowl: Mix all crumb together using a pastry cutter ( or kitchen-aid mixer with paddle attachment – or smoothie blender)
In second bowl: Mix berries, flour and sugar until berries are completely coated. They should go from this: to this:
Place your 12 little pie crusts into prepared tins. Spoon ¼ cup of berries into each. Like so:
Cover (extremely liberally) each mini pie with crumb topping.
Bake for 16-18 minutes.
Remove from oven & pan – consume – as soon as possible – not because they get not so good as they cool – but because they are amazing. I also recommend a scoop of vanilla bean ice cream on top, ya know – dairy and stuff. Oh and then some caramel syrup… Enjoy!