Mixed Summer Fruit Crumble

Mixed Summer Fruit Crumble

fruit filling:

  • 4 peaches, pitted and sliced
  • 4 apricots, pitted and sliced
  • 1 cup strawberries, hulled and sliced
  • 1 cup sweet cherries, pitted
  • (other fruit, such as nectarines, blueberries and plums would be fantastic in this crumble as well)
  • zest and juice of 1 lemon
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon

crumble topping:

  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons brown sugar
  • 1 cup old-fashioned oats
  • 1/2 teaspoon salt

Preheat the oven to 350.  Spray a 9x13 baking dish (or 8 individual ramekins) with non-stick spray.  If using individual ramekins, place these on top of a cookie sheet lined with foil.

Combine all of the filling ingredients in a large bowl; let sit for 10 minutes until juicy.  Spoon into baking dish/es.

In a separate bowl, combine all of the topping ingredients; use a fork or your fingers to mash the butter in until the topping is moist and crumbly.  Sprinkle over the fruit.

Bake at 350 until the topping is golden brown and the fruit juices are bubbling (about 25-30 minutes for individual ramekins and 35-40 minutes for a 9x13 pan).  Let cool for 30 minutes, then serve warm.

Cook's Note:

The crumble can be assembled in advance and frozen (unbaked), wrapped tightly in plastic for about 6 months.  Individual portions can then be thawed in the refrigerator overnight and baked fresh.

Yields 8 servings.

Recipe from Curly Girl Kitchen