Posted by: thedirtybaker | July 20, 2011

Summer Crumbles

Summertime has many things going for it, but from the baker’s perspective the best part might be FRUIT!!!!  That means it’s time for fruit pies, crisps, and crumbles!!!  In Dirty Baker world, fruit pies should have crumb (technically “streusel”) toppings.  A crumble is the best of both worlds, combining crumb topping and fruit without the time constraints of pies (making a crust, chilling it, rolling it out…).  Here’s the recipe I’ve been loving:

Fruit Crumble, Gourmet, July, 2001

I’ve made a couple of these crumbles already, and love its flexibility.  You can use any type of fruit.  I do make changes, of course:  I add about 1/4 c. sugar, 2 Tbsp. cornstarch, 2 tsp. cinnamon, 1/2 tsp. nutmeg, and a bit of ginger to the fruit.  Both of the ones that I’ve made so far have been peach-blackberry crumbles, but a cherry crumble will be coming soon.

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