Serves 8 – 10, or 1 teenage boy
Pastry:
1 cup all-purpose flour
5 tablespoons unsalted butter, about 2½ ounces
1 pinch of salt
1 tablespoon sugar
2 tablespoons water
Filling:
7 apples
1 cup lingonberries, frozen or fresh
Fresh ginger, ½ tablespoon grated
¼ – ½ cup honey
Topping:
1 cup oatmeal
9 ounces almond paste
½ cup coconut oil
Distribute the butter, softened and cut in small pieces, over flour. Combine all the ingredients and work it until smooth. This can be kept covered in the fridge until ready to use. Roll out on a lightly floured counter and use to line a 12 inch shallow round cake pan.
Peel and cut the apples into wedges. Peel and grate the ginger. Combine the apples, lingonberries, ginger, and honey and place in pie form.
Mix the ingredients for the topping until crumbly and spread on top of the apples.
Bake at 425 F for 10 minutes. Then lower the heat to 350 F and bake for another 30 minutes.
Serve with whipped cream, vanilla sauce, or ice cream.
If you poor sod suffer without lingonberries, cranberries will do just fine!
Rumor has it that the crumb pie was popularized during WW II, without the pie crust, as many ingredients for the crust were rationed.