Fruit Crumbles

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source: personal recipe (see below)

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If you don't end up using all the crumble topping, you can freeze it and then you have it ready for whenever you want to make a crumble next time (it's fine to bake with the topping straight from frozen). Or make a double batch and freeze half for next time. Serve it with homemade vanilla icecream or custard

For the crumble

Ingredients

• 1 cup oats
• 1 cup flour
• 1 cup brown sugar
• 150g butter, softened
• 1tsp cinammon
• 1 tsp nutmeg
• 1/2 tsp baking powder (not essential but leads to better browning)
• 1/2 tsp cardamom (optional)
• flaked almonds(for sprinkling on top, optional)

Instructions

1. Preheat oven to 180.
2. Whisk together oats, flour, baking powder, sugar, and spices.
3. Add butter and rub mixture together between your fingers until it gets breadcrumby.
4. Use immediately (see below) or freeze for later.

Filling ideas

Year-Round

• Classic apple. Preheat oven to 200 degrees. Peel, core and chunk apples. Place in crumble dish with a few tablespoons lemon juice, a bit of cornflour, a generous amount of sugar, and cinammon to taste. Top with crumble topping (frozen or fresh is fine), sprinkle over almonds if desired, and bake for 35 minutes.
• Frozen mixed berries. Preheat oven to 200 degrees. Place frozen berries in crumble dish together with a mixture of regular sugar and vanilla sugar (you don't need very much, a few tablespoons is fine), and a bit of cornflour. Top with crumble topping. Bake 20 minutes.
• Frozen cherries. Preheat oven to 200 degrees. Put frozen cherries in a crumble dish together with a bit of cornflour, tsp of vanilla extract, and sprinkle over some ground almonds, mix together then top with crumble topping and flaked almonds. Bake for 35 minutes.

Spring/Summer

• Bilberries. Bilberries are wild blueberries. They're super delicious with a much stronger colour and more antioxidants than cultivated blueberries. They grow wild everywhere in Sweden so we pick them in summer and freeze bags and bags of them. You can make the crumble with frozen bilberries. For 4 servings, combine 225g bilberries, 60g sugar and 1/2 tbsp corn starch in the base of the crumble bowl. Top with crumble topping and bake at 225 for 25 minutes.



• Rhubarb. If you've already got the poached rhubarb, put it in the crumble bowl with a bit of the poaching liquid (maybe like 1/4 cup) and 1.5 tbsp cornflour. Bake at 180 for 20-25 minutes. If you're making the crumble from scratch, follow the recipe here.
• Fresh Cherries If you have a glut to use up. Try 4 cups pitted cherries, 3/4 cup water, 3/4 cup sugar, 2.5 Tbsp cornstarch; simmer on the stove uncovered for 10 minutes. Then put in crumble dish, top with crumble topping, and bake at 180 for 20-25 minutes.
• Unripe strawberries If you have a lot of strawberries and you can't get through them all, crumbles are actually better with underripe strawberries. Preheat oven to 200 degrees. Use a 1:10 ratio of sugar to strawberries. Chop strawberries and place them in a crumble dish with the sugar and some ground almonds. Top with crumble topping and flaked almonds. Bake for 30 minutes.

Winter

• Pear and blackberries. Preheat oven to 200 degrees. Peel and chop pears and place in a crumble dish with blackberries (can use frozen if you can't get fresh), sprinkle over some sugar (you don't need that much), a bit of cardamom powder, and some cornflour, a few tablespoons lemon juice, mix it all up. Top with crumble topping, sprinkle with flaked almonds. Bake for 35 minutes.