Assembling the Fruit Crumble

Being gluten intolerant, my dessert of choice is usually some kind of fruit crumble (also known by names such as cobbler or brown betty, depending on where you come from).  In the fall, I make apple crumbles, in the spring I make rhubarb crumbles.  For guests this weekend in August, I branched out and used the seasonal fruits that have been flowing into my house lately and it was so good I wanted to share the recipe with you.

Summer Fruit Crumble
(jacked up a little with Tipu’s Chai for spice, of course!)

Preheat the oven to 350 degrees.
You will need about 5 cups of fruit – whatever is fresh!  Hint, if you have just picked them or gotten them at a farmer’s market, store them in the refrigerator for 24-48 hours to bring out the sweetness before using them in baking.

I used:
6 apricots picked by a friend
4 nectarines (supermarket, I confess!)
15 Flathead Lake sweet cherries
1 cup of homegrown raspberries
(Also good choices are plums, blueberries, huckleberries, peaches)

Pit all the fruit, slice (leave the skins on) and combine in a large bowl.  Add a splash of lemon juice, ½ cup of brown sugar and ½ teaspoon of Tipu’s Chai Now-The Simple Life.  If the fruit is extremely juicy, add ½ Tablespoon of cornstarch.  Stir well to coat.
Blended Fruit

Turn into your baking dish, leaving at least ½ inch of space for the crumble.

Melt 1/2 cup of butter in a saucepan.  Add 1 cup whole oats (or quick oats). 

Add ¾ cup ground nuts (almonds, pecans or walnuts are best).  If the nuts are not salted, add ¼ teaspoon of salt.  Stir well until oats and nuts are coated in butter.
Layer crumble on top of fruit.
crumble onto fruit

Crumble ready to bake

Bake 45 minutes to 1 hour until the fruit is bubbly and the crumble starts to brown.  Serve ala mode with vanilla ice cream.  Sorry, I didn’t get a picture of the finished crumble because we ate it all up so fast!

(For an extra special occasion, toss some mini chocolate chips on top of the crumble so they melt in.)

  • Posted by Varada


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