Rustic in appearance and humble in name, the crumble–which sounds like an accident–wins top prizes as a dessert with delicious simplicity. I unequivocally adore this combination of tangy and sweet baked fruit with a buttery crisp topping. It’s even more amazing with a dollop of melty ice cream on top–or maybe even for breakfast the next day, with a spoonful or two of thick Greek yogurt. And this recipe is so fast and simple–I baked it up amidst the zaniness of dinner preparation in our household–so that it baked up easily while we ate, and made for a perfectly timed dessert.
A tiny bit ridiculously indulgent for a weekday–this dessert is definitely worthy of a dinner party. I had planned to make this dish first with rhubarb, thinking that surely we’d have some rhubarb on hand this weekend. But alas, I haven’t come across any yet–but, having a large bag of apples in the fridge, I didn’t want to let the strawberries pass by, so decided to put the two together. And really, the combo of apples + strawberries is just so darn good, too. I also amped up the crumble topping a little bit by adding in some spoonfuls of sliced almonds, because for some reason I have a really hard time having oats without some kind of nut in there.
I can’t wait to keep making this crumble all spring and summer long, with different seasonal fruit combinations. Did I mention we’ll be having this for breakfast? Hey, it’s got fruit, oats, and nuts. That makes it a health food, right? I say it’s a brilliant idea. Go for it!
|Strawberry Apple Crumble||
- Fruit mix:
- 5 cups sliced, peeled apples
- 2.5 cup quartered strawberries
- 1/2 cup sugar
- 2 tbsp white flour
- 1 tbsp fresh lemon juice (or yield of one lemon)
- zest of one lemon
- 3/4 cup flour
- 3/4 old-fashioned oats
- 2/3 cup brown sugar, packed
- 6 tbsp chilled butter, diced
- 2 tbsp sliced almonds
- pinch of salt
- Preheat the oven to 375 F. Lightly spray a 9 x 13 baking dish with cooking spray and set aside.
- In a large bowl, mix your apples and strawberries. Toss with the white sugar, 2 tbsp flour, lemon juice, and lemon zest. Spread in bottom of baking dish.
- In a medium bowl (actually, I just used the same bowl as above; just cleaned it first), stir together the flour, oats, brown sugar, and salt. Add your cubed butter and cut in until you make a coarse, mealy texture. Mix in the sliced almonds.
- Spread crumble topping over the fruit base. Bake, uncovered, for about 40 min, or until top is golden and fruit mixture is bubbling.
- Let stand for about an hour after it comes out of the oven to let it set.
Make sure to use apples that are good for baking. I used Ida-reds.
*link to Food Network recipe