Michigan Fruit Crumble

The first day here we stopped at the local fruit stand and got a nice selection of fruit. I had to make one of my fruit crumbles that have become a tradition on trips up here.

To start, cut up whatever fruit you have. I used rhubarb (cut in 1-2″ chunks), cherries (pitted and halved), strawberries (hulled and halved), and blueberries (whole). I usually cut up enough to fill a 9×12 baking dish half way. Sprinkle some sugar on top, more or less depending how sweet you want it. Then sprinkle a few tablespoons of cornstarch over the fruit as well and stir to mix it up.

For the topping, melt a stick of butter. In a separate bowl mix together a cup of brown sugar, a cup of flour and a sprinkle of cinnamon. Stir the dry mix into the wet. It should form little wet balls. I use my fingers to spread it around on top of the fruit.

Bake for one hour at 350 and you’ll have a warm, bubbly, delicious dessert.

A scoop of vanilla ice cream is the perfect addition. Mix it up and try whatever fruit you have available!

3 thoughts on “Michigan Fruit Crumble

  1. Really enjoy your posts. Family is reared so do not do much cooking anymore; however when I read your blog I always think I will start again.

    A beautiful pix of the fruit!

    Sue Anstaett

    Like

  2. Pingback: August in Northern Michigan: a Food Paradise | Phillips Farm Batavia, LLC

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