Fresh fruit is everywhere right now and what better way to use up a lot of it is to bake a Patriotic Crumble. Its such an easy recipe and everyone loves it. To make it patriotic, just use red and blue fruit and serve with vanilla ice cream.
I used raspberries and blueberries, but I have used peaches and blueberries or whatever fruit you have works well in this crumble bake. I have used frozen and fresh with no problems. The first time I made this I was afraid my hubby wouldn’t like it because of all the fruit, but he loved it. Could have been because I served it with ice cream. Nothing better then cold vanilla ice cream served with warm fruit.
The crumble topping works best if you use a pastry tool and not your fingers. Tried that once but my warm fingers melted the butter too much and I had a mess. Do make sure the butter is ice cold because it crumbles better while making the topping.
- 3 cups of blueberries
- 3 cups of raspberries
- Juice of half a lemon
- 1/4 tsp vanilla extract
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 cup flour
- 1/2 cup quick cook oats
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 6 tbsp cold butter cut into small cubes
Preheat oven to 375 degrees.
Mix filling ingredients and pour into an 8 x 8 glass dish. In another bowl, combine all the ingredients for the topping. Using a pastry tool, cut the butter into the mixture until it becomes crumbly.
Sprinkle the crumble mixture over the fruit filling and bake for about 40 minutes or until the top is golden brown. Let cool and serve with vanilla ice cream.
Any fruit fresh or frozen could be used in the recipe.
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