Serves 6-8
Vegetarian / Vegan
I live in Chicago. It is cold here. Really cold. So it is not shocking that after six months of wearing my ankle-length goose-down coat, and not seeing the sun, by May I tend to go a little nuts at the local farmers markets. I could spend hours at these outdoor markets soaking up the sun and talking to the farmers. One unpleasant (but delicious) side effect of doing this is that I end up buying insane mounts of produce. Although I am constantly in the kitchen, I can never seem to get rid of the stuff fast enough. Finally, I learned the wonders of the crumble. Slicing up any kind of fruit you have lying around, coating them with sugar and citrus, and topping everything with a buttery oatmeal crust is always a good idea, even if you aren’t trying to demolish your fruit mountain.
a few pounds of fruit (I like bananas, strawberries, peaches, apricots, and apples)
the juice and zest of a few pieces of citrus (I love limes, but lemons, oranges, and
grapefruits are awesome too)
a few tablespoons of white or brown sugar
a few squirts of honey (if you are vegan, omit this and use agave or other sweetener)
cinnamon
salt
2-3 cups of rolled oats
1 stick of butter, cut into tiny cubes and kept very, very cold (if you are vegan, use soy
margarine)
Preheat your oven to 350°.
Cut your fruit into large bite-sized pieces. Toss the pieces in a bowl with the citrus zest and juice, a few tablespoons of sugar (depending on how much of a sweet tooth you have), a few squirts of honey, a few pinches of cinnamon, and a few big pinches of salt.
Dump out the fruit into a well-greased glass baking dish.
Add your oats, a few dashes of cinnamon, and a few big pinches of salt to a clean, dry bowl. Use your hands to massage the cold pieces of butter into the oats. The mixture should be dry, but it should form a ball when you squish some of it together. If the mixture is too dry to do this, add more butter or a few splashes of citrus zest or milk.
Once the crumple mixture is together, pile it on top of the fruit. Don’t be afraid of mounding it on there… everyone knows that the crumble is the best part. Stick everything in the oven on the lower rack for about 30 minutes, or until the fruit is bubbly and the crumble is brown. It’s not a bad idea to place the baking dish on a cookie sheet in case of run-over.
For added texture, try mixing in some dried fruit like cherries or raisins, or even some pistachios, almonds, or crystalized ginger to the crumble.
Vegetarian / Vegan
I live in Chicago. It is cold here. Really cold. So it is not shocking that after six months of wearing my ankle-length goose-down coat, and not seeing the sun, by May I tend to go a little nuts at the local farmers markets. I could spend hours at these outdoor markets soaking up the sun and talking to the farmers. One unpleasant (but delicious) side effect of doing this is that I end up buying insane mounts of produce. Although I am constantly in the kitchen, I can never seem to get rid of the stuff fast enough. Finally, I learned the wonders of the crumble. Slicing up any kind of fruit you have lying around, coating them with sugar and citrus, and topping everything with a buttery oatmeal crust is always a good idea, even if you aren’t trying to demolish your fruit mountain.
a few pounds of fruit (I like bananas, strawberries, peaches, apricots, and apples)
the juice and zest of a few pieces of citrus (I love limes, but lemons, oranges, and
grapefruits are awesome too)
a few tablespoons of white or brown sugar
a few squirts of honey (if you are vegan, omit this and use agave or other sweetener)
cinnamon
salt
2-3 cups of rolled oats
1 stick of butter, cut into tiny cubes and kept very, very cold (if you are vegan, use soy
margarine)
Preheat your oven to 350°.
Cut your fruit into large bite-sized pieces. Toss the pieces in a bowl with the citrus zest and juice, a few tablespoons of sugar (depending on how much of a sweet tooth you have), a few squirts of honey, a few pinches of cinnamon, and a few big pinches of salt.
Dump out the fruit into a well-greased glass baking dish.
Add your oats, a few dashes of cinnamon, and a few big pinches of salt to a clean, dry bowl. Use your hands to massage the cold pieces of butter into the oats. The mixture should be dry, but it should form a ball when you squish some of it together. If the mixture is too dry to do this, add more butter or a few splashes of citrus zest or milk.
Once the crumple mixture is together, pile it on top of the fruit. Don’t be afraid of mounding it on there… everyone knows that the crumble is the best part. Stick everything in the oven on the lower rack for about 30 minutes, or until the fruit is bubbly and the crumble is brown. It’s not a bad idea to place the baking dish on a cookie sheet in case of run-over.
For added texture, try mixing in some dried fruit like cherries or raisins, or even some pistachios, almonds, or crystalized ginger to the crumble.
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