Recipe: Sophie's Pancake-y Fruit Crumble

Serves 6
    • 3/4 Cups AP flour OR pancake mix
    • 1/2 cup roughly chopped nuts (I used almonds, you can use just about anything)
    • 1/2 cup rolled oats
    • 1/2 cup butter, room temp (use more if the crumble is too dry)
    • 1/3 cup brown sugar
    • 3 tbsp cinnamon
    • 1 tbsp ground nutmeg
    • pinch salt
    • 5 medium-sized apples, peeled and cut into 1" cubes
    • 1/2 cup golden raisins
    • 4 tbsp sugar
    • juice of one lemon

Preheat oven to 375 F.

Put all ingredients except for last four in a big bowl, and mix by hand, until clumps form. This is your crumble topping.

Mix apples, raisins, sugar, and lemon in a bowl, and put into an overproof dish. Cover with crumble topping. Bake for ~45 minutes, or until fruit is soft and top is golden brown. (If fruit is soft but top is not yet golden grown, crank up the oven to 450F.)

Serve with a scoop of vanilla ice cream.

Presented by

Sophie Brickman is a writer living and cooking in New York City. More

Sophie Brickman is a writer living and cooking in New York City. She is a graduate of Harvard College and the French Culinary Institute.

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