Prep Time:20 minutes |
Cook Time:40 minutes
The great thing about fruit crumbles is you can throw them together quickly—the ingredients for the topping are probably in your cupboard already. Go with whatever fruit is in season. Apricots here, but you can use cherries, berries, plums, peaches, nectarines…or a combo. You just need about 3 pounds of fruit to fill the dish.
3 pounds apricots (or other fruit, see above)
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup all-purpose flour
3/4 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 stick (1/2 cup) butter, at room temperature
vanilla ice cream or yogurt
Preheat an oven to 375°F. Rinse and pat dry the fruit. With a paring knife, cut each apricot in half and discard the pit, then cut each half into four slices. Put sliced apricots in a big bowl and sprinkle the sugar, cornstarch, and salt over them. With a big spoon, mix well and set aside.
To make the topping, in a small bowl mix the flour, oats, brown sugar, cinnamon, and salt together with a fork. Cut the butter into slices and plop on top of the flour-sugar mixture (hint: keep the paper the butter is wrapped in to grease your baking dish). With a pastry knife, a fork, or your fingers, work the butter into the dry ingredients until the mixture clumps together. Set aside.
Grease the bottom and sides of a 9×13-inch baking dish with the butter from the wrapper (or with more butter). Spread the apricots in the pan, then scatter the topping over the apricots, but do not worry about covering every inch of fruit. Bake until fruit is bubbly and topping is golden brown, about 40 minutes. Let stand 10 minutes or so until warm; serve with scoops of vanilla ice cream or yogurt.