A Crumble for All
Prep time: 15 minutes
Cook time: 35 to 40 minutes
Serves 6 to 8
Great for: any time—winter, spring, summer or fall—depending on what fruits are in season
Wine suggestion: Gaillac or Muscat
1 cup flour
3/4 cup brown sugar
1 teaspoon salt
1 stick unsalted butter, sliced in chunks
12 cups apples, peeled and cubed*
1/2 cup sugar
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon ground cinnamon, powdered ginger, or ground nutmeg
2 teaspoons vanilla extract
2 tablespoons rum (optional)
Preheat the oven to 400°F. To make the topping, sift the flour into a large mixing bowl, and add the brown sugar and salt. Mix the butter into the flour mixture with your hands until the mixture looks like breadcrumbs. Mix well.
In a 9 x 12 ceramic or glass baking dish, place the fruit with the sugar, lemon, and spice of your choice, adding in the vanilla and rum, if using.
Toss until the fruit is well coated. Sprinkle the crumble mixture over the fruit. Bake for 30 to 35 minutes, or until the topping is firm. Serve with a dollop of whipped cream, crème fraîche, or vanilla ice cream.
* Here are some of my favorite fruit combinations: apples and pears; apples and les fruits rouges (currants, raspberries, blackberries and blueberries); apples, strawberries, blackberries, raspberries, and rhubarb; apples, peaches, kiwi, and apricots. Mix up as many fruits as you like, remembering that apples (around 6 to 8 cups) give a nice texture to the dish.
Bon app! And bisous!