Non-Specific Crumble

I’m always looking for excuses to make crumble–it’s super easy to make and so forgiving. In September (when I’m in denial that winter weather is [optimistically] only a couple months away), I like to raid the market and/or grocery store for whatever local fruit is still rolling through.

This week I had a bunch of plums staring at me from the back of the fridge, a fragrant basket of peaches begging to be eaten and a little extra time on my hands. So I pulled out the butter, chopped up some fruit (I didn’t bother peeling anything) and went to town making a crumble. There are virtually no rules when it comes to making a successful crumble–really, even if you thicken it too much or too little, it will be tasty. You can use whatever fresh/frozen/on the brink of being gross fruit you have on hand and all of a sudden you have a dessert that makes you seem like a rustic Domestic Goddess. (Feel free to channel Nigella in whatever way you can.)

I’m writing out the recipe below as I made it today, but…you do you. If you want your crumble to be sweeter, throw in more sugar. If you hate peaches (if that’s a thing), substitute what you have or what you like. Cooking time may vary depending on your fruit mix, so just keep a lazy eye on it.


Fruit crumble recipe

For the fruit filling
1 dozen peaches, roughly chopped (I used 9 peaches, 5 little golden plums and a couple good handfuls of strawberries.)
1/4 cup maple syrup
2 tbsp cornstarch
juice of half a lemon

For the crumble topping
1 cup all-purpose flour
1/2 cup quick oats
1/2 cup of cold butter, chopped into cubes
1 tsp baking soda
a good pinch of salt
1/4 cup maple syrup
1 tsp almond extract

Heat your oven to 375F.

Throw your chopped up fruit (varying sizes are fine and encouraged) into a 9 inch pie plate. Add the maple syrup, cornstarch and lemon juice. Toss everything together until the cornstarch is no longer powdery.

In a separate bowl, whisk together the flour, oats, baking soda, and salt. Add in the cold butter cubes and rub the butter into the flour until the mix seems a little sandy, with the odd butter pebble mixed in. Pour the maple syrup and almond extract into the bowl, then mix with a fork until the crumble looks like wet sand. Sprinkle over the pie plate of fruit.

Bake the crumble for ~40 minutes until the top is browned and the filling is bubbly. Let sit for a few minutes before tucking in.

Feel free to eat it for breakfast. Or with ice cream. (Or for breakfast, with ice cream.)


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