Summer fruit crumble recipe

This excellent dessert is easily adapted to any seasonal fruit.

Makes 8 servings

Crumble Topping:

1 cup granulated sugar
3/4 cup whole wheat pastry flour
3/4 cup rolled oats
1/2 cup freshly ground almonds
1 teaspoon find sea salt
1/2 cup (4 ounces or 1 stick) cold unsalted butter

Fruit:

6 cups fresh berries or chopped fruit
2 teaspoon pure vanilla extract

Lightly sweetened whipped cream or ice cream

Method
Preheat oven to 350 degrees F. Butter a 9-inch deep-dish pie pan or an 8-inch square baking pan.

To make the crumble topping, measure the sugar, flour, oats, ground almonds and salt into a bowl with high sides and stir to combine. Cut the butter into small cubes (1/4 to 1/2 inch) and toss with the dry ingredients. Rub the butter and dry ingredients between your thumbs and fingertips, blending everything together until the mixture is mealy, with some big chunks of butter remaining. Chill in the refrigerator or freezer for 10 to 15 minutes before using.

Toss the fruit and vanilla together, then spread evenly over the bottom of the pan. Sprinkle the crumb topping evenly over the fruit; it may seem like too much, but the crumble will sink into the fruit. Bake for 50-60 minutes or until the topping is golden brown and the fruit is bubbling.

Serve warm or at room temperature with lightly sweetened whipped cream or ice cream.

Adapted from The Grand Central Baking Book