Fruit Crumble

(Originally published July 8, 2013 MMM Foodies)

In July, when peaches were in season, I published this blog. Now that it is Fall, it’s time to bake up an apple crumble!

Peach Crumble with ice cream

I have found that I can throw together a quick dessert by prepping some fruit chunks with a little sugar (or Truvia) in a single serving size, oven proof bowl and covering it with a mixture of butter, flour, oats and brown sugar ( I haven’t tried a substitute here yet). I use a large peach or medium apple per serving, peeled and about 2 heaping tablespoons of each of the crumble ingredients. (This recipe would work well with blueberries or blackberries too…about 3/4 cup of either or a mixture. I haven’t tried (pitted) cherries, but I imagine that would be good too! Put all the topping ingredients in a bowl and pinch through your fingers until everything is moist and crumbly. For the fruit, sweeten to taste and, if you’re using apples, add a pinch of cinnamon. Put the fruit in an oven proof bowl and cover loosely, but completely with the crumble mixture. Preheat oven to 350 F. Bake on a rack set in the middle to lower part of the oven for about 35 minutes. Serve with ice cream. You should have enough of the crumble mixture to make at least two servings.


3 thoughts on “Fruit Crumble

  1. Pingback: Rhubarb and Pimms Cups | The Recipe Box

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