Any Fruit Crumble

Ingredients:

Fruit Base:

2 lb Fruit (Chopped/Sliced/Quartered/Diced)

1 tbsp. AP Flour

½ Cup Sugar (see Note )

2 tbsp. Lemon Juice

½ tsp. Ground Cinnamon (Optional)

Crumble Topping:

1 Cup Rolled Oats (Old fashioned)

1 Cup AP Flour

1 Cup Brown Sugar

½ tsp. Baking Powder

1 tsp. Ground Cinnamon

½ Cup Unsalted Butter, melted

2 tbsp. Maple Syrup

¼ tsp. Kosher Salt

Steps:

Fruit Base

1. Chop/Slice fruit of your choice to a size of your liking. (I quarter strawberries, chop apples into square-inch cubes, leave blueberries whole, half raspberries, etc.)

2. In a bowl, combine with flour, sugar(s), lemon juice, and cinnamon (if using) and toss with fruit.

3. Let sit for 15-30 minutes then transfer to baking dish, (I use a large ceramic dish, but glass is also okay).

Crumble Topping

1. Combine oats, sugar, flour, baking powder, cinnamon, and salt in a bowl.

2. Pour melted butter and maple syrup onto dry ingredients and toss together with your hands until mixture resembles wet sand.

3. Evenly spread crumble topping onto fruit in prepared baking dish.

Baking & Serving

1. In an oven preheated to 350 degrees F, bake crumble uncovered on the middle rack for 35-45 minutes. (Look for fruit juices to be bubbling at the side and the crumble topping a deep, golden brown.)

2. Remove from oven and cover in foil for 10-15 minutes.

3. To serve, scoop out portions with a spoon and enjoy with whipped cream, your favorite ice cream, or both!

Notes:

1. For fruit base, I don’t believe all fruit combinations require cinnamon in the recipe, I primarily recommend this for apples, pears, or peaches.

2. For berries, I use all granulated sugar in the mixture, but for apples, peaches, and pears I use half granulated sugar and half brown sugar.