Wednesday, November 4, 2009

Fruit Crumble

Fruit Crumble
6 cups of peeled and cored apples, sliced (usually about 6 large apples)
2 tablespoon of sugar
1/2 teaspoon of ground cinnamon
2 teaspoon fresh lemon juice
Note: you can really use any type of fruit mixture, just keep the amount of fruit about the same. You can use just apples or berries or pears or apricots, etc.  I like to mix different types of fruit together, with apples making up the majority of the filling.  Usually, I use 4-5 apples and 1.5 cups of mixed berries.  If you add berries, you might need to add cornstarch to thicken and it might also take longer to cook. 

1.5 cups of all purpose flour
1 cup of sugar
1 tsp of salt
2 sticks of cold, unsalted butter, cut into 3/4 inch pieces
2 tsp of cinnamon
Note: You can use more or less topping depending  on how much you like.

1) Preheat oven to 350-380 F (Temperature really depends on your oven.  The power on mine is a little low, so use 380 F)
2) For filling, mix sugar and cinnamon together.  Then add lemon juice
3) Put apples into mixture and toss to coat
4) Put apples in a baking dish
5) For topping, mix flour, sugar and salt
6) Add butter, stir to coat pieces with flour
7) Rub pieces of butter between your fingers until coarse crumbs form that are 1/2 to 3/4 inch in size.  No loose flour should be present and mixture is pale yellow. 
8) Spread crumbs evenly over the fruit
9) Bake crumble about 40-45 minutes.  Apples should be tender to toothpick.
10) If top not brown, broil on low for a couple of minutes.

Note: Crumble can be made day ahead and kept cooled at room temperature.  Can be reheated in oven for about 15 minutes at 250. Enjoy!

This recipe is modified from Any Season Fruit Crumble from Fearless Baking by Elinor Klivans

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