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. (See my Fruit Cobbler for a variation on this theme.)
Preheat oven to 375° F (190° C). 8 or 9 inch baking dish. 6 servings.
4 cups of prepared fruit
Chop rhubarb into 1/2 to 1″ (1-2 cm.) lengths. Sugar it lightly. I used about 1 tsp for 2 cups of chopped rhubarb. You want a total of 4 cups of fruit. Spread it in an ungreased baking dish.
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
Combine 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
Spread 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.
