Apple Pear Crumble

Crust:

• 2 cups flour, heaped
• 1/2 to 2/3 cup oil
• Milk (enough so oil + milk equals one full cup)
  

Filling:

• 48 Nilla wafers, crushed
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 package cream cheese, softened (I used neufchatel)
• 6-7 apples, peeled and thinly sliced (I used Granny Smith)
• 3-4 pears, peeled and thinly sliced
  
• 2/3 cup sugar
• 2/4 cup flour
• 2 tsp cinnamon

Heat oven to 375. Mix ingredients for pie crust until soft, spread out into bottom of baking dish. Mix wafer crumbs, brown sugar, and butter, set off to the side. Spread cream cheese on the pie crust layer, then sprinkle half of the wafer crumb mixture on top. Mix sugar, flour, and cinnamon, and mix with the fruit slices. Toss slices until coated. Make the coated fruit slices the next layer on the pie. Top with the remaining wafer crumb mixture. Bake 35 minutes until the fruit is soft and lightly browned.

The original recipes for the crust and crumble are here and here.

*I didn't use the unbaked refrigerated/frozen pie crusts because they're made with lard. If anyone knows of pork-free frozen pie crusts, let me know.