Originally published here: www.johnwilmot.com/recipes/crumble.html
Elina’s Fruit Crumble
This recipe was given to me by my friend’s sister Elina after a beautiful summer meal of vegetables, all pulled from her backyard garden just before cooking. This crumble crust was baked on top of fresh rhubarb and served with vanilla ice cream, and that is how I still think it’s best. Elina gave me the measurements as “about this much butter…” (holding up her fist) “and the same amount of sugar….” The more exact amounts here are my own estimates.
Many fruits will work with this crust, but tart fruits seem to go especially well. Rhubarb, blackberries, blueberries, tart apples are all good suggestions. I’ve done a blackberry pear crumble as well. Serve while still warm with vanilla ice cream.
# 1/2 to 3/4 cup sugar (or brown sugar if desired)
# equal amount of butter
# oatmeal (rolled oats of the Quaker variety)
# flour (I use whole wheat pastry flour)
# Add a little cinnamon, nutmeg, allspice, cardamom, or whatever
# Cream together sugar & butter.
# Add oatmeal until mixture is dry but can still form balls.
# Add flour until crumbly.
# Add spices if desired.
# Chop fruit into chunks about 1/2 to 1 inch.
# Arrange fruit evenly in round pie dish or caserole.
# Crumble dough over fruit.
# Bake at about 350 degrees until golden (about 30-45 minutes).