Fruit Crumble 101

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I absolutely LOVE fruit crumble for dessert for many reasons.  You can make it quickly with what ever fresh fruit is in season or with frozen fruit all year long.  I usually double the crumble part of the recipe and save half in the freezer for another day.  The topping freezes well and makes for a super easy dessert when you are next in the mood or have unexpected company drop by.  In my opinion there are few desserts as delicious as warm fruit crumble fresh from the oven with a dollop of whipped cream or a scoop of vanilla ice cream.  Seriously, mmmm!!  Here are the basics for creating crumble anytime your heart desires:)

Fruit Crumble 101
submitted by Melanie~thesisterscafe.com

Fruit Mixture:
6 cups prepared fruit: apples, pears, peaches, rhubarb, blueberries–or a mixture–fresh or frozen
1/2-3/4 c granulated sugar (depending on the sweetness of the fruit being used and your own preference)
3 TB cornstarch
1/2 tsp coarse salt (kosher–less if using table salt)
OPTIONAL:
For apples add 1/2 tsp cinnamon if desired
For Peaches/apricots add 2 tsp lemon juice

Crumble Topping
1/2 c butter
1 c flour
1/2 c brown sugar
1/2 tsp salt

Preheat oven to 375.  Grease a 8 or 9 inch round or square pan.  I like to use my deep dish wavy pie dish.  First make the filling by preparing the fruit you are using.  Whole fruit should be peeled cored and cut into 1/2 inch wedges.  Berries should be rinsed and drained.  If you are using frozen fruit, don’r worry about defrosting first.  In a large bowl, toss the prepared fruit with the sugar, cornstarch, salt and lemon juice or cinnamon if using.  You may need to adjust the sugar depending on what fruit you are using. For instance, rhubarb is very tart and will need more sugar.  Transfer to your prepared baking dish.

Make topping in a large bowl, using a mixer, beat the butter and brown sugar together on medium until light and fluffy  Add flour and salt and with your a pastry blender, stand mixer or food processor and mix until large pieces form.  Scatter over filling.

Bake until center is bubbling 35–50 minutes (depending on the fruit you use–hard fruit like apples or rhubarb will need more time, berries and soft fruit less) longer, tenting loosely with foil after 30 minutes.  Let cool 20 minutes before serving. Top with whipped cream or ice cream and ENJOY!

Comments

  1. Brittany says

    fantastic idea sis. You have the best time-saving tips, I love it!! Genius idea to keep some topping in the freezer for a fast and easy dessert!

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