Apple Crumble Pie (Pumble)
A cosy twist that brings together the best parts of a pie and a crumble.
There’s something wonderfully simple about a Pumble. It’s part pie, part crumble - the best of both worlds in one cosy dessert. A buttery pastry base holds soft spiced apples and pears, all topped with a golden, oaty crumble that turns perfectly crisp in the oven.
It’s the kind of dessert that fills the kitchen with the smell of cinnamon and butter, reminding me of those comforting Sunday nights growing up when dessert was always the highlight of the week. A scoop of ice cream on top, the edges bubbling with fruit — it’s pure comfort in every bite.
Whether you’re baking for family, friends, or just because you need a little sweetness after a long week, this one never fails to hit the spot.
Ingredients
Pastry
200 g plain flour
100 g cold unsalted butter, cubed
2 tbsp icing sugar
1 egg yolk
2–3 tbsp cold water
Filling
5 Granny Smith apples, peeled, cored, and sliced
2 pears, peeled, cored, and sliced
1 tsp ground cinnamon
Crumble Topping
75 g butter, melted
90 g standard flour
50 g rolled oats
30 g desiccated coconut
60 g soft brown sugar
½ tsp mixed spice or ground cinnamon
Method
Preheat oven to 190°C bake. Lightly grease a Pie Dish.
Make the pastry:
Add flour, butter, and icing sugar to a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and enough cold water to bring it together into a smooth dough.
Form into a disc, wrap, and chill for 15–20 minutes.
Prepare the filling:
Peel, core, and slice apples and pears. Add to a saucepan with the cinnamon and a splash of water.
Cook gently for 5–10 minutes until just starting to soften but still holding shape. Set aside to cool slightly.
Make the crumble:
In a bowl, combine flour, oats, coconut, brown sugar, and mixed spice.
Pour in melted butter and mix until clumps form.
Assemble the Pumble:
Roll out the pastry to fit your pie dish. Press in gently, trimming any excess.
Spoon the fruit filling evenly over the base, then scatter the crumble mixture over the top.
Bake for 35–40 minutes, or until the top is golden and the fruit is bubbling at the edges.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
