This crumble recipe is what started me down the culinary path. My Mom is an incredible cook but desserts were never part of the program, and being a nicely plump twelve year old I decided this madness had to end. One summer evening, with guests due any minute I scavenged the kitchen with my mom and put together a blueberry crumble. It was so simple but our guests showered me with praise over its deliciousness and my resourcefulness. I was hooked. I find such happiness in cooking and baking as an expression of my love for friends and family, but the adulation doesn’t hurt.
This is the apple version but you can certainly make it with almost any fruit you like. In the summer I usually make it with blueberries – and even though they are in season I actually use frozen berries a) because it is still easier on the wallet b) i almost always have some on hand for smoothie-making and c) i can make blueberry crumble in the depths of winter!
- 8oz unsalted butter, melted
- 2 cups all-purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 cup rolled oats
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 cup chopped walnuts, or any other nut you like (optional)
- 6-8 cups fruit (apples in fall/winter, blueberries & peaches in summer)
- Melt butter in a small saucepan. Put remaining ingredients, except fruit, in the bowl of an electric mixer with paddle attachment.
- Mix on slow speed and begin to pour in the warm butter. Mix until wet but still clumpy.
- Spread onto a baking sheet, keeping it clumpy, and refrigerate for 30 minutes or more to set – you can freeze the topping after this step in a Ziploc for 6months, simply spread over fruit right out of the freezer and pop in the oven!
- When ready to bake, preheat oven to 350˚F. Prepare fruit in a 9x13in casserole dish and spread topping evenly over fruit. Bake 45-60 minutes, until top is a dark golden brown.