Recipes: Crumble Variations

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Peach-Blackberry Crumble


Proceed as directed in the Plum-Raspberry Crumble, preparing the filling using:

    • 3 cups blackberries or blueberries
    • 2 cups peeled, sliced peaches, preferably white fleshed
    • 2 tablespoons all-purpose flour
    • 2 tablespoons sugar
    • 1 1/2 teaspoons lemon juice

Bake for about 40 minutes, until the fruit is tender.

Apple Crumble with Cinnamon or Rosemary


Proceed as directed in the Plum-Raspberry Crumble, preparing the filling using:

    • 4 large apples, peeled, cored, and sliced into thin wedges
    • 2 tablespoons dark brown sugar
    • 1/2 teaspoon ground cinnamon (optional) or 1 teaspoon minced fresh rosemary
    • 2 tablespoons lemon juice

Bake 50-60 minutes, until the fruit is tender.

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Sally Schneider writes The Improvised Life, a lifestyle blog about improvising as a daily practice. Her cookbook The Improvisational Cook is now out in paperback. More

Sally Schneider is the founder of The Improvised Life, a lifestyle blog that inspires you to devise, invent, create, make it up as you go along, from design and cooking to cultivating the creative spirit. It's been called a "zeitgeist-perfect website." She is a regular contributor to public radio's The Splendid Table and the author of the best-selling cookbooks The Improvisational Cook and A New Way to Cook, which was recently named one of the best books of the decade by The Guardian. She has won numerous awards, including four James Beard awards, for her books and magazine writing.

Sally has worked as a journalist, editor, stylist, lecturer, restaurant chef, teacher, and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your inner artist; design, style, and food; and anything that is cost-effective, resourceful, and outside the box.
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