Fruit 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. It’s based on the Joy of Cooking‘s Apple Crisp recipe.
You can use other fruit, alone or in combination – strawberries, apples, peaches. For apples, you might want to add 1 tsp cinnamon to your crumble mixture.
Preheat oven to 375° F (190° C). 8 or 9 inch baking dish. 6 servings.
4 cups of prepared fruit
The cherries I used were already pitted. If not, you have to pit them. (Sprinkle fruit with 2 tbsp lemon juice or kirsch if you like)
Mix crumble topping in a bowl
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
Serve hot or cold with ice cream, sweet cream (whipped or not) or sour cream.