I’m in the Emerald city with the fam and we’re reminiscing the good ole days with that slammin’ 4th of July party we had on the Lawn Avenue homestead every year of my childhood. I wanted to share something to bring back the memories and the love of good parties and delicious food. Here’s a simple fruit crumble recipe from my upcoming cookbook, ” Who Wants Seconds?” – so get some farm fresh fruit and get busy! Good Times!
Fresh Fruit Crumble
Prep time: 20 minutes
Cooking time: 40 minutes
Serves 8 to 10
Fruit Filling
6 cups fresh fruit in any combination, peeled and cut into chunks or slices as needed
3/4 cup sugar (or less)
1 teaspoon fresh lemon juice
2 tablespoons flour
1 tablespoon cinnamon
1 tablespoon cinnamon
Preheat the oven to 350°. Grease a 9″ x 13″ or eight 8-ounce Ball jars (no greasing needed) and set aside.
In a large bowl, gently toss together fruit, half the sugar, lemon juice, flour, and cinnamon.
Taste and if fruit is too tart, add more sugar.
Spread mixture evenly in jars or in greased baking pan.
Crumb Topping
1 cup all-purpose flour
1/2 cup quick oats
3/4 cup brown sugar
1/2 cup white sugar
1 tablespoon cinnamon
1 teaspoon baking powder
1 tablespoon vanilla extract
1 egg or flax egg substitite
3 tablespoons oil or melted butter, plus more for drizzling
1 teaspoon baking powder
1 tablespoon vanilla extract
1 egg or flax egg substitite
3 tablespoons oil or melted butter, plus more for drizzling
Place all the crumb topping ingredients in a medium bowl.
Using your hands, a spoon, or a mixer, blend the ingredients until it starts to turn into crumbles.
Top the fruit with the crumble mixture and drizzle on a bit more oil or melted butter on top of the crumbs.
Bake until the crumble is golden brown and the fruit is bubbling on the side of the pan or jars, about 30 minutes for jars and 40 minutes for pan (regardless of fruit).
Let rest 10 minutes before serving so it sets up nicely.
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