Serves a Crowd

Chrissy's Crumble

July 10, 2013
0 Ratings
  • Serves 12
Author Notes

This crumble is what started me down the culinary path. My Mom is an incredible cook but desserts were never part of the program, and being a nicely plump twelve year old I decided this madness had to end. One summer evening, with guests due any minute I scavenged the kitchen with my mom and put together a blueberry crumble. It was so simple but our guests showered me with praise over its deliciousness and my resourcefulness. I was hooked. I find such happiness in cooking and baking as an expression of my love for friends and family, but the adulation doesn’t hurt.
The title does not specify fruit because I like to use whatever is available, blueberries and peaches in the summer, apples in the fall. I even use frozen fruit in the winter for a reminder of warmer days to come. —Chrissy / Eat Some, Wear Some

What You'll Need
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar (tightly packed)
  • 1 cup rolled oats
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup marcona almonds
  • 8 ounces unsalted butter, melted
  • 8 cups blueberries - or any fresh seasonal fruit of your choice
  1. Preheat oven to 350 degrees. Measure the flour, sugars, oats, salt, cinnamon, and almonds into the bowl of an electric mixer or into a large bowl. With the paddle attachment or wooden spoon, mix just to combine these ingredients.
  2. While mixing, begin to pour in the melted butter. Mix until everything is wet but still clumpy. Spread the mixture out onto a baking sheet, leaving the clumps, and place in the refrigerator to cool - about 20-30 minutes.
  3. Place the berries into a 9 x 13 baking dish. Spread crumble topping over the berries. Bake for 45-60 minutes until the blueberry juice is bubbling at the edges and the topping is golden brown. Let sit 20 minutes before serving with a scoop of vanilla ice cream!

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