As the weather starts to turn and the leaves begin to fall, I’m already anticipating the hearty stews, soups, casseroles and crumbles that will soon be filling my kitchen with their amazing aromas. I love this time of year and love peppering my dinner parties with hearty autumn fare.
One of my favorite things to make is a Fruit Crumble. Crumbles are such a versatile dessert and served warm alongside a heaping scoop of vanilla ice cream – are sure to have everyone at the table asking for seconds. A crumble can be made ahead of time and reheated on the evening or even served at room temperature. They are a great way to use up fruit in the fridge that has seen better days and can be made with everything from berries to apples – it’s really up to you. Our family favorite is rhubarb crumble, the delicious tartness of the rhubarb paired with the sweetness and crunch of the crumble topping is to die for. Here is my recipe for a basic crumble. Why not make it your own? Your guests will thank you!
What you need: measuring spoons/cups, large bowl, medium bowl, chef’s knife, paring knife, cutting board, microwavable glass bowl (for melting the butter), pie dish or shallow casserole dish (about 9”)
Serves: 6 – 8
- 1 1/2 lbs fruit (rhubarb, strawberries, blackberries, raspberries, apples, peaches or any combination that sounds good to you)
- 2 tbs corn starch
- 1/2 cup sugar
- 1 cup plain flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1 stick unsalted butter (melted)
Preheat oven to 375˚F. Place the fruit in a large bowl. Add the sugar and cornstarch and gently toss to coat the fruit. Place the fruit in the pie dish.
To Serve: This is delicious all on its own, but is outrageous with a scoop of good quality vanilla ice cream.