In their September 2010 issue, Food Network Magazine printed a very clever outline for making virtually any kind of fruit crumble. It goes like this:
1.PREP: Preheat the oven to 375F. Butter a 2-quart shallow baking dish or eight 6-oz. ramekins.
2.PICK A NUT: Chop 3/4 cup of any of these nuts, shelled – walnuts, almonds, pistachios, pecans, hazelnuts.
3.CHOOSE A GRAIN: Put 1/2 cup rolled oats or cornmeal in a bowl. Add 3/4 cup flour, 1/2 cup light brown sugar and a pinch of salt and whisk.
4.MIX THE CRUMBLE: Add the nuts to the bowl. Work in 7 Tbsp. softened butter with your fingers until evenly moistened; set aside.
5.MAKE A FILLING: Apple-Raspberry – 3 lbs. baking apples cut into 3/4-inch chunks tossed with 2 cups raspberries, 3 Tbsp. sugar, 2 Tbsp. flour, 1 tsp. vanilla and a pinch each of nutmeg, cinnamon and salt.
Plum-Nectarine-Blackberry – 4 nectarines and 2 plums halved, pitted and sliced 1/2” thick, then tossed with 2 cups blackberries, 1/2 cup sugar and 1 Tbsp. flour.
Pear-Pineapple -- 3 lbs. baking pears peeled and cut into 3/4” chunks combined with 3 cups pineapple chunks, 2/3 cup sugar, 1/2 tsp. ground ginger and 1/4 tsp. each salt and cinnamon in a skillet. Cover and Cook over medium heat, stirring, 12 minutes. Stir in 2 Tbsp. flour; cook 1 more minute.
Blueberry – 4 cups blueberries tossed with 1/3 cup sugar, 1 Tbsp. flour and 1 tsp. lemon juice in a bowl. Double the blueberry filling if using 8 ramekins.
Quince-Grape – 3 lbs. quinces, peeled and cut into 1” chunks, then tossed with 1/2 cup sugar, 1/3 cup water and a pinch of salt in a skillet. Cover and cook over medium heat, stirring occasionally until tender, 15 to 20 minutes. Stir in 1 lb. seedless red grapes and 1 Tbsp. flour.
6.BAKE: Transfer filling to prepared dish or ramekins and dot with 2 Tbsp. cut-up cold butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40-45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
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