So, you’ve got lots of yummy, fresh fruit and you just don’t know how to use it. All you have to do is cut enough of it up to make 6 cups (1.5L). What can you do now besides make a fruit salad? You can make a crumble! (You can call it a crisp if you prefer. I don’t care as long as you save some for me.)
It’s easy to make a crumble. Just toss your fruit with enough honey or sugar to make it palatable and sprinkle with 2 tbsp (30 mL) all-purpose flour; toss well and transfer to an 8-inch (20 cm) round or square baking dish.
Next, throw together the easy crumble topping below; sprinkle it thickly and evenly over the sweetened, raw fruit and bake in a preheated 350°F (180°C) oven for 45 to 60 minutes or until the fruit is bubbly and the topping is golden.
Basic crumble topping
3/4 cup (175 mL) all-purpose or whole-wheat flour
3/4 cup (175 mL) rolled or quick oats
2/3 cup (150 mL) packed brown sugar
1/3 cup (75 mL) melted butter
Toss the flour, oats and sugar together until evenly combined. Drizzle with butter and toss well.
By the way, this topping can be made in bulk and kept in a tightly sealed container in the freezer so that you can use it anytime.
Now, before I sign off, let’s take a poll. Which title do you prefer: crisp or crumble?