We make lots of crumbles during the summer fruit season here. They're quick and easy and add a wonderful, fresh completion to any meal. And if you want it a bit decadent, add a scoop of Nice Cream.
Fruit Crumble
Filling:
- Fruit or Berries to fill an 8” x 8” baking dish ¾ full
- 1/2 cup raisins (optional)
Fill the baking dish with the fruit and sprinkle the raisins (if using them) over the top.
We often use a combination of fruits, like apple and berry or peaches and raspberries to add variety and interest.
Topping:
- 6 large or 8 medium dates
- 1⁄4 cup almonds
- 1/2 cup cooked grain (e.g., brown rice, oat groats, buckwheat, quinoa, amaranth)
- 1 cup rolled oats or granola
- ½ teaspoon cinnamon
- (optional) 1 tablespoon almond butter (makes the topping less loose & crumbly)
Preheat oven to 350º F.
Pit the dates, tear or cut into quarters (this helps them blend more quickly) and add to a food processor with the almonds. Whir until chunky.
Add the cooked grain, rolled oats (or granola), cinnamon and almond butter (if using it) to the food processor and whir until it’s blended well and the texture you like the topping to be.
Sprinkle the Topping over the fruit, pushing it into the corners and evening it out.
Cover and bake at 350º until liquid boils and fruit is tender, 25-45 minutes depending on the fruit used. Pears and peaches, for example, only take 25 minutes, but apples take 45.