Every summer I tend to have a fall-back dessert: something quick and simple that can easily be adapted to whatever fresh fruit is hanging out in the fridge. Previously there’s been cobbler and fruit crumb bars; and this year it’s a good old fashioned crumble.
It’s about as unfussy and simple as it gets: toss fruit with a little sugar and spice, and mix up a quick, buttery crumb to sprinkle on top. No softening of butter or mixer needed. Eat with yogurt for breakfast or ice cream for dessert, warm or cold. Repeat.
Cherry Berry Almond Crumble
Makes one 8×8 pan
For the filling:
- ~6 c cherries and/or berries, pitted and sliced/halved if necessary (I used equal parts sour cherries, sweet cherries, and strawberries)
- 60-100g / 1/3-1/2 c sugar, depending on sweetness of fruit and preferably a mix of brown and granulated
- Pinch of salt
- Dash of vanilla extract
- Juice of 1/2 a lemon or lime
- 3 Tbsp arrowroot or tapioca starch
For the almond crumble:
- 120g / 1 c AP flour
- 4T almond flour
- 113g / 8 Tbsp butter, cold and diced
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 50g / 1/4 c brown sugar
- 25g / scant 2 Tbsp granulated sugar
- Preheat oven to 375F.
- Stir together all filling ingredients in a medium bowl. Set aside while you prepare the crumble.
- In another medium bowl, whisk together all crumble ingredients except for the butter. Add the butter and, using your fingers, rub the butter into the dry ingredients until the mixture begins forming crumbs. Squeeze the mixture together to form large clumps.
- Pour the filling into an 8×8 square pan. Sprinkle the crumble evenly over the top.
Bake until the filling is bubbling and the top is golden brown, about 35-45 minutes. Allow to cool for about an hour before serving, if you can.