fruit crumble

Fruit crum
We had a dinner party this week and for dessert I served a fruit crumble.  What I like about this is that everybody gets their own.  Years ago I bought a slew of individual souffle dishes and have found a million uses for them.  The fruit crumble is perfect. 

I made 16 of them but this recipe below is for 8.  Preheat the oven to 350.

1 box blueberries

1 box raspberries

1 box of strawberries, sliced in 1/4's

2 stalks rhubarb sliced like celery

1/4 cup flour

3/4 cup sugar

Mix all of this together and let sit.

1/2 cup unsalted butter at room temperature

1/2 cup light brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup sliced almong

Mix the butter with your hands until it is very soft and mushy.  Add the light brown sugar and mix thoroughly.  I literally used a wooden spoon and my fingers.  Add the flour, mix.  Add the oats and almonds, mix. 

Put the fruit mixture into each individual souffle dish.  Put the crumble over the top.  I set them all on a cookie sheet and in the oven and let it bake for about 25 minutes or until browned.

Serve hot or at room temperature with a little whipped cream or vanilla ice cream on top, of course. 


Comments (Archived):

  1. Rohan

    Yum! I’m hungry again. A touch of whipped cream may help. (I have a big whipped cream bias!)

    1. Gotham Gal

      me too!

  2. Cecelia Feld

    Love the idea of individual portions. Re: quantities. Does a box equal a pint (blueb., raspb.) and a quart for strawberries? 

    1. Gotham Gal

      pint for each. truth is, you can just eye it. if you more fruit and domore crumbles, just use more flour and sugar in equal proportion.

  3. CCjudy

    Add in fresh mint

    1. Gotham Gal

      nice. i like that.

      1. CCjudy

        thanks for the idea of rhubarb and almond extract this is the time of the year for the Crisps Also Im seeing steel cut oats 

  4. CCjudy

    Add in fresh mint