This is another item you can make with whatever fruit you like and have an abundance of. You can also mix the fruits up. I made a pear & plumb crumble that was out of this world. You can add ice cream or whip cream if you want, or sprinkle a few nuts over it to jazz things up. This is a basic recipe which you can change up a bit, depending on the fruits you use. Some fruits are naturally sweeter than others. Tasting as you go along will make this easy.
Makes 1 8″ x 8″ square pan or 1 9″ pie pan for approximately $4.25, depending on what fruits you use.
Ingredients:
- 6 to 7 cups fresh fruit, about 2 to 3 pounds
- 1/2 to 1 cup sugar (to taste)
- 1 to 3 teaspoons lemon juice (to taste)
- 1 to 3 teaspoons cornstarch (depending on juiciness of fruit)
- optional: 1 teaspoon spice like nutmeg, ginger, cinnamon
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
*spices are optional…if you’re using apples, cinnamon would make a great addition. Depends on what you’re using and your own personal likes.
Directions:
Preheat oven to 375 degrees.
Dice fruit into bite-size pieces. Toss fruit with sugar, lemon juice, cornstarch and any spices you might be using. I always add the smaller amounts of sugar and lemon and then add more if needed. I also use the smaller amount of cornstarch and then depending on how juicy my fruit is, add more if needed. You’ll use more sugar for tart fruits and more lemon for sweet fruits. Pour into a non-reactive baking dish like glass or ceramic.
In bowl, mix flour, sugar, cinnamon (if using), baking powder, and salt. Break butter into pieces and add to dry ingredients. Work the butter into the dry ingredients until large crumbs form. If making a crumble, pour crumble mixture over fruit. If you want to make a cobbler, press crumbs into biscuit sized patties and arrange over fruit in a single layer.
Bake 30 to 35 minutes or until juices are bubbling and topping is firm to the touch. Cool 15 minutes. This can be served warm, cold or at room temperature. Store in fridge for up to 1 week.