One of my year-round favorite desserts is a fruit crumble. In the summer I make crumbles with fresh peaches, nectarines, cherries and berries. In the winter I use apples and pears. If you use a food processor it takes just a few minutes to prepare and is always a crowd-pleaser. I like to bake a large crumble that will feed 10 or more in my 12" round Spanish cazeula. If you don't have a cazuela, use a 13" x 9" x 2" baking dish. If there are leftovers, this fruit crumble makes a darn good breakfast with a hot cup of coffee.
Is it a crisp or a crumble?
There is a lot of controversy over what the difference is between a crisp and a crumble. To me the difference is a crumble includes oatmeal and possibly nuts. A crisp has neither.
My inspiration for this flexible recipe comes from Bradley Ogden's Nectarine and Blueberry Crisp in his Breakfast, Lunch and Dinner cookbook.
Yield 10 servings
One of my year-round favorite desserts is a fruit crisp. In the summer I make it with fresh peaches, nectarines and berries. In the winter I use apples and pears. It takes a few minutes to prepare and is always a crowd-pleaser.
- 1 1/2 cup flour
- 2/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 1/2 t salt
- 1 t cinnamon
- 1/4 t ground ginger
- 1 1/2 sticks of unsalted butter, cut into 12 T pieces
- 1/2 cup rolled oats (not instant!)
- 1 cup walnut pieces
- 8 cups chopped fruit (if using apples or pears peel and core)
- 1/4 - 1/2 cup sugar, depending on how tart your fruit is
- 4 T flour
- Heat oven to 400 degrees, In a food processor, briefly pulse first 6 ingredients to mix.
- Add butter slices and pulse until mixture is incorporated and looks like coarse meal.
- Add walnuts and oatmeal and pulse a couple times to incorporate. Do not over pulse.
- Put chopped fruit, sugar and flour in a large bowl and toss to incorporate. I use my hands so as not to bruise the fruit. Transfer the fruit mixture to your baking dish.
- Cover the fruit with the flour, sugar, butter and oatmeal mixture. Make sure to cover all the fruit. Pop in the oven and bake for 30 to 35 minutes until the crisp topping begins to brown.