Fruit Crumble

Using seasonal fruit is best but you can substitute drained frozen fruit. Prepare in advance for easy entertaining and a warm dessert everyone will love. Prepare in a baking dish for speed and ease, or use individual ramekins for a different, more individualized, presentation.

HERE IS THE BASIC RATIO FOR THE TOPPING:

• 1 cup flour
• 1 cup sugar (1/2 brown and 1/2 white granular)
• 1 ½ sticks (12 Tbsp) cold butter, cut into pieces
• ½ tsp salt
• 1 C Oatmeal

For a larger batch of fruit, use 1.5 C flour, ¾ light brown sugar, ¾ white sugar, ½ tsp salt, 1+ C oatmeal and ½ lb butter 

OPTIONAL:

• Slivered almonds or Pecans
• Cinnamon
• Nutmeg

The 1-cup ratio is enough for one regular 8-to-12 inch baking dish. If you are making a larger quantity, don’t hesitate to double up on the topping!

Pulse flour, sugars, butter, salt, cinnamon & nutmeg in a food processor. Transfer to a bowl and add oatmeal and nuts, if desired.

Sprinkle over prepared fresh fruit.

FRUIT: cut into pieces, but not too small. You don’t want to wind up with mush after it bakes off in the oven. Use peaches, apples & pears, plums or any other fruit of your choice. If fresh fruit is not available, you can substitute frozen, but be mindful they will produce extra juices, so you have to double-up on the thickening. Frozen cherries, blueberries and peaches all work well. You may also combine some frozen cherries or blueberries with fresh fruit. Be creative – add raisins to your apples or whatever comes to mind.

THICKEN: fruit mixture with a couple of tablespoons of flour (or corn starch) and sugar (about ½ cup). Add the zest and juice of an orange and/or lemon, and If using corn starch, dissolve it into the fruit juice before pouring over the fruit to avoid lumps. If desired, use some maple syrup instead of the fruit juice. Pour the thickening liquid over the cut-up fruit and toss to combine.

Transfer fruit mixture into a buttered baking dish (or you could use cooking spray) and cover completely with the crumble topping mixture. Bake, uncovered, at 350 for up to 1 hour, until the topping is browned to your liking. Remove from oven and let it stand for at least 15 minutes before serving.

This is a great make-ahead dish to prepare and put in the refrigerator, then just bake-off before your guests arrive.

Gluten-free options: use corn starch for the thickening agent. Use alternative flour products (Cup-to-Cup or coconut flour, etc.).