FRUIT CRUMBLE - FOR TWO

It’s summer and lots of great fruits are in season. A few weeks ago I couldn’t pass up the price of $1.99 for a pint of beautiful blueberries, so I devised this recipe for a tasty dessert. I use a packet of True Lemon to cut down on the liquid. Makes four servings – two today, two tomorrow (perhaps for breakfast?) and all delicious.

Filling

1 pint of berries, or about 2 cups of cut fruit.

3 Tbsp. sugar

1 Tbsp. cornstarch, depending on how juicy the fruit may be

1 packet True Lemon

Pinch of nutmeg

Pinch of cinnamon

Pinch of salt 

Topping

½ cup of flour

¼ cup of brown sugar

½ tsp. cinnamon

Pinch of salt

4 Tbsp. (1/2 stick) butter

Grease or spray four 1 cup soufflé dishes (or a 3 cup baking dish) – preheat the oven (better yet, in the summer, a toaster oven) to 375°.

Rinse, de-stem, and otherwise prepare the fruit you’ve selected.  Mix the other ingredients and toss them with the fruit. Divide the mixture into the four soufflé dishes.

In a separate bowl, using two knives or a pastry blender, blend the butter into the mixed dry topping ingredients until the pieces resemble small peas and will clump together when compressed.  Crumble the topping on to the four dishes of fruit.

Bake for 30-35 minutes. I think berries will take about 30 minutes, and harder fruits like peaches and apples will take a bit longer.  Couldn't hurt to put a bit of cream, even whipped cream, or some ice cream on top.  Cream is the word.