Sorry about the delay on uploading. I just haven't been baking as much lately. I really need to stock up on some supplies though, so it might be another couple weeks before I bake again. Although next ingredient choice: pumpkin! Let's keep it seasonal! So keep an eye out on that!
Anyways, Mike's mom came to visit us a couple weeks ago, so I came home, rushed about, and threw together this great, delicious crumble. Crumbles are a stand-by for me in any baking pinch. Cut up fruit, throw crumble on top, bake! Perfect! Also, it was the best way to use that end-of-summer fruit. Brilliant thing is that you can go to the store any time of year and pick up the same fruit in the frozen aisle!
Just a note for the crumble part: The proportions are completely optional. The original recipe didn't have any flour, but I like to use it. The original recipe also called for 1/2 cup of butter, but I thought that was far too much. Usually I don't put vanilla in, etc. etc. Play around with it until you find the right proportions for you.
Ingredients
Fruit Mixture
*1 pint fresh raspberries
*3 fresh peaches, pitted and chopped
*1 tablespoon fresh lemon juice
*1/4 cup white sugar
*pinch of cinnamon
Crumble Topping
*1 cup rolled oats
*1/4-1/3 cup all-purpose flour
*1/3 cup butter, cooled and chopped
*1/4 cup brown suagr
*1/4 cup white sugar
*1 teaspoon vanilla extract
*pinch of cinnamon (although I'm more partial to about a teaspoon)
Directions
1. Preheat oven to 350 F, and lightly grease your baking pan (6 little ramekins, a loaf pan, a square pan... whatever you've got!)
2. In a bowl, mix together raspberries, peaches, lemon juice, first 1/4 cup white sugar, and pinch of cinnamon
3. Mix together oats, flour, brown sugar, white sugar, cinnamon, vanilla and butter in another bowl with your hands, until it has a sort of meal-like texture.
4. Pour fruit mixture into baking pan, then sprinkle crumble topping over fruit evenly.
5. Bake in oven for 35 minutes if you like your crumble more moist, or 50 minutes if you like it to be a bit more cohesive. Serve in small bowls with a scoop of vanilla ice cream or frozen yogurt on top!
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