Fruit crumble = summer BBQ! We love this dessert! It is perfect for the “nervous” chef because the recipe is so forgiving. You can’t really kill a crumble.
The simple ingredients are fruit (berries work best) sugar, flour, butter and any other variation that pops into your mind. Best of all it can be prepared ahead of time. Right after dinner is served, sneak into the kitchen, assemble, pop the crumble into the oven & voilà! Fabo dessert, hot, oozing and smelling fabulous right when everyone is ready for some sugar. Just smile and take in all the compliments that are about to come your way!
For Crumble Crust:
1 c . flour
1 stick butter, cold
2 tsp. ground cinnamon
¾ c. sugar
For Fruit:
3 cups fresh or frozen berries (or fruit of your choice, in appropriate bite-sized pieces)
½ c. sugar
Directions:
Pre-heat oven to 350. Prepare fruit: Pour the fruit into a medium size bowl. Sprinkle with sugar. Mix. Set aside for 30 min.
For Crumble Crust:
Place flour, sugar, & cinnamon into a large bowl. Cut butter into small pieces. Add butter to the flour mixture and combine using your hands. Mix together until clumps form.*
To Assemble
Divide the fruit into the 4 ramekins, or place at bottom of a 9×13 baking dish (we prefer Pyrex, but whatever you like). Sprinkle crumble crust evenly over the fruit. Place ramekins on a baking sheet, or simply place baking dish in oven. Bake at 350 for 35-45 min. or until crust is brown & crisp. Ovens may vary. Serve Warm.
Variation:
Add ½ c. uncooked rolled oats into the flour mixture for some extra texture.
Sass it up: À la mode. EVERYTHING tastes better dripping over cold vanilla ice cream!
Fruit Recommendations:
Raspberry & blackberry, raspberry & blueberry, peaches & blueberries, just plain peaches, use your imagination….
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