Crumbles are my favourite way to use up fruit in the summer. They are simple, fast, and most of all sinfully delicious! I made this crumble last night as a spur of the moment dessert when I discovered that there were some strawberries in the fridge that seemed to be on their last leg. To give the dish more substance and levels of flavour, I added in an apple and some blueberries and ta da! The perfect summer dessert! This dessert is also fairly healthy because there is only sugar, flour, and butter in the crumble topping. There is no need to add additional sugar to the filling as the natural sweetness of the fresh fruit is heightened in the baking process. I promise you, after tasting this crumble, it will become a permanent staple in your recipe box!
Note: You may change this dessert up depending on what you have on hand and what fruit is in season. Just try to balance flavours and textures.
Note: Make additional crumble topping to keep in your fridge to add on top of baked apples or mini crumbles throughout the week.
1/2 cup butter, cut in chunks
3/4 cup brown sugar, packed
1 cup flour
1 1/2 cups strawberries, sliced
1 apple, cut in chunks
1 cup blueberries
1 tsp cinnamon
1. Grease a 9 inch baking dish. Combine fruit in a bowl and mix in cinnamon. Empty fruit into baking dish, making sure to spread fruit evenly.
2. In a food processor, pulse butter, sugar, and flour until crumbly. Spoon crumble topping evenly over fruit.
3. Bake at 375 º for 40 minutes. Serve hot or cold. (I prefer hot with a scoop of vanilla ice cream!)