Fruit crumble

Fruit crumble is always comforting anytime of the  year.  I have a lot of frozen fruit on hand.  Smoothies are my go-to before yoga.  These days I am lucky enough to do on-line yoga, but for some reason, I don’t make the smoothies.  The weather plays tricks on us, and it is back to cold;and so, I want a crumble.

Now Italians don’t make crumble and I learned from my mother-in-law Erika how to enjoy these other recipes.  She used whatever fruit was in season.  When I lived in Sault Ste. Marie, ON we had a small rhubarb patch on the property and sometimes she would make rhubarb/apple crumble.  YUM!!

Her crumble was always a little thicker because she made a little sauce with it.  This must come from our Hungarian roots and Grandma Thoma’s influence. She would make a sauce to pour over the crumble, but I thought of putting a thickener right into the dish.  I don’t have her recipe and hope I do it justice.

If you are looking for a nice collection of crumble recipes go to:  https://www.bbcgoodfood.com/recipes/collection/crumble

Ingredients

• 4 cups any frozen fruit
• 1/2 tsp cinnamon

Crumble

• 1 cup quick oats
• 3/4 cup all purpose flour
• 1 cup brown sugar
• 1/3 cup melted butter

Sauce

• 4 tbsp sugar
• 1 cup water
• 2 tbsp cornstarch
• 1 tsp vanilla extract

The Process

Begin by starting the sauce. I add the sugar and cornstarch to a small pan and whisk together as I gently pour in the water.  Add the vanilla extract and place it on the stove on medium heat and whisk.

Mix all the crumble ingredients and put half on the bottom of your pan.  I used a deep round 8 inch pan.

Over the crumbs place the 4/12 cups of frozen fruit.

Now pour the sauce over the fruit.

Sprinkle with cinnamon.

Place the remainder of the crumble over the fruit and place in a 375 F oven for 35 to 40 minutes.

I always peek into the oven.

It comes out, and I let it sit for a bit.

A little whipped cream and ready to go. YUM!!