cooking

Every single time I make fruit crumbles I wonder to myself why I am not making them every single day. The answer, of course, is that I would prefer to remain just plump rather than cross over into grotesque obesity. I don't think I'm going out on a limb to guess that a daily breakfast of fruit crumble will rapidly get me there...

Beautiful crumblescape...

Apple crumble:
1/2 cup flour + 1tbsp
1/2 cup oats
1 stick of butter (very cold)
1/4 cup brown sugar
1 tsp white sugar (if desired)
1/2 tsp of whatever spices you want (cinnamon, nutmeg, allspice, ginger)
about 2 cups of fruit (apples, blueberries, plums, apricot, pear etc. etc.)

Pre-heat oven to 350. Generously grease a 9" tart pan. In a large bowl combine your fruit with the extra spoons of flour and sugar, toss to coat.
In a small bowl, fork sift flour, oats, brown sugar & spice. Use a pastry cutter or just a knife and fork to cut-in the butter until your mixture is small pea-size chunks of flour & butter. Work fast so the butter doesn't get too warm. If you have a lot of dry flour that isn't incorporating well, you can add a tbsp of maple syrup or honey to help it along.
Evenly layer your fruit in the tart pan, top with butter & flour mixture. Bake for about 45 minutes, until fruit is bubbly. Serve hot with ice cream or cold for breakfast. Grow fat & happy.

Fruit combinations:
Cortland Apple and Cranberry
Blueberry Plum
Green Apple Raspberry
Pear Raspberry
Oh, I could go on all day... you get the idea.

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