Easy Fruit Crumble recipe for the winter weary
I know what you’re thinking…desserts like this are a summer thing, but I see no reason not to rejuvenate your winter weary soul with this super easy recipe RIGHT NOW. Besides, it calls for orange juice and after my holiday hangover, I could really use some recipes with refreshing citrus zest and juices.
The weather outside is frightful and seasonal fruits won’t necessarily be in, but you can absolutely shop the freezer aisles for this crowd pleasing dessert.
Good thing all my favorite fruits are available frozen, and apples tend to survive the Florida cold. Here they get baked into a bubbly sweetness that possesses just a hint of fresh sage. It’s not cobbler because these are traditionally made with biscuit batter baked in. My recipe calls for flour and rolled oats, and I think you’re going to love it for the same reasons I do.
This is an excellent way to clear out the fridge. Absolutely any fruit you have on hand, whether it’s bruising in a bowl or frozen, works. Obviously, the fresher the fruit the better, but once you bake your concoction with vanilla, your kitchen’s going to smell divine. Stay inside, stay warm, and offer your loved ones this most cozy dessert…
Easy Fruit Crumble
Serves a crowd
60 Minute Cuisine
4 Granny Smith apples, cored and thinly sliced
4 peaches, pitted and thinly sliced
1 pound fresh sweet cherries, pitted, about 2 1/2 cups, pitted and halved
¼ cup granulated sugar
¼ cup orange juice
1 teaspoon pure vanilla extract
1 teaspoon, finely chopped fresh sage
1 cup old-fashioned rolled oats
¾ cup unbleached all-purpose flour
¼ cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
6 tablespoons butter, chilled and cut into small pieces
Preheat the oven to 350°. Place the fruit into a shallow baking dish, coated with vegetable oil spray. Add granulated sugar, juice, vanilla extract and fresh sage. Toss with your fingers.
Place the oats, flour, brown sugar, cinnamon, nutmeg and salt into a bowl. Add the butter pieces. Use your hands to smush the butter into the dry ingredients to form the crumble. Crumble the crumble on top of the fruit. Bake until the crumble is golden and the fruit juices begin to bubble over the top, about 40 to 50 minutes.
Serve the warm crumble with a garnish of ice cream or chilled whipped cream.