Fruit Crumble

baked fruit crumbleFruit Crumble is one of the easiest desserts to make – and very, very delicious. The one I made today is fresh rhubarb and frozen black cherries. The recipe comes from the Joy of Cooking.

Preheat oven to 375° F (190° C). 8 or 9 inch baking dish. 6 servings.

4 cups of prepared fruit

rhubarb and cherries in baking dishChop rhubarb into 1/2 to 1″ (1-2 cm.) lengths. Sugar it lightly. I used about 1 tsp for 2 cups of chopped rhubarb.

The cherries I used were already pitted. If not, you have to pit them.

(Sprinkle with 2 tbsp lemon juice or kirsch if you like)

Mix crumble topping in a bowl

crumble mixtureCombine ingredients below in a bowl. Work it together like pastry with a pastry blender or fingertips (I used a fork). Work it lightly so the mixture doesn’t get oily.

1/2 C all-purpose flour
1/2 C packed brown sugar
1/4 C butter (soft)
1/2 tsp salt – if butter is unsalted

crumble on fruit ready to bakeSpread crumble mix over fruit in baking dish. Bake for 30 minutes.

Serve hot or cold with ice cream, sweet cream (whipped or not) or sour cream.

You can also use other fruit, alone or in combination – strawberries, apples, peaches. For apples, you might want to add 1 tsp cinnamon to your crumble mixture.

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