Do you ever have a random assortment of fruit without purpose? Neither do I. It gets eaten raw before it can ever aspire to be transformed. But somehow it finally happened to me. Since I was about to leave for a wedding in Rochester, NY I didn’t want the plentiful amount of fruit I had just purchased to go to waste. I could’ve thrown them into the freezer for a great smoothie later, but decided to bake up a quick crumble instead. I think you can get away with any fruit combination you prefer/have lying around, but I ended up with a strawberry mango crumble. <3
3 cups fresh fruit
3/4 cup of flour
1/3 cup + 3 Tbsp sugar, divided
1/3 cup brown sugar
1/4 tsp cinnamon
1/8 tsp sea salt
6 Tbsp butter, cold
- Preheat oven to 350 degrees.
- Place fruit in six 4-inch oven-safe ramekins. In a small bowl, mix together dry ingredients with a fork. Using the fork, cut up butter. Put the butter in the bowl with the dry ingredients and begin to incorporate by cutting the butter into the flour mixture. Continue until the butter is the size of peas. Use your hands to crumble the ingredients together. Crumble over the fruit. Sprinkle the remaining tablespoons of the sugar over the crumbles.
- Place ramekins on a cookie sheet and bake for 20-25 minutes. Allow to cool slightly before serving. Great with ice cream.
Source: Adapted from Everyday Occasions