Recipes: Crumble Variations

By Sally Schneider
Schneider_Aug_31_peach_post.jpg

Photo by totalAldo/Flickr CC


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.

This article available online at:

http://www.theatlantic.com/health/archive/2009/09/recipes-crumble-variations/24112/