Background: My sister, Cindy makes this fruit crumble topping often and every time it is a huge hit. Her favorite is ripe peaches and a cup of fresh blueberries. I decided to try it with apples. Delicious!
Ingredients for Fruit Crumble Topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Ingredients for Fruit Filling
- 2 pounds of any fruit can be used, I used Granny Smith and Honeycrisp apples
- 1/2 cup sugar
- 1/4 cup flour
- Lemon zest and juice
- Any spices you desire
- Note: Cincy also suggests adding 1/2 cup of ” quick” rolled oats and / or chopped walnuts or pecans.
- Combine all the topping ingredients in a bowl of an electric mixer fitted with a paddle attachment.
- Mix on low speed until the butter is the size of peas.
- Rub the mixture with your fingertips until it’s in big crumbles.
- Combine the ingredients for the fruit filling and sprinkle the topping mixture evenly.
- Place pan on parchment-covered rimmed baking sheet.
- Bake 40 -50 minutes in a 350F oven, until the top of the crumble is brown and the juices are bubbly.
- Serve at room temperature.
