After this morning’s haul at the Haymarket, I’m attempting another fruit crumble. It’s a bit warm to be baking, so Reggie and I camped out in the bedroom (AC running and door closed) while the oven is on. Today’s attempt is blueberries, strawberries, and raspberries.

Sam wants me to cough up the recipe. Here we go. Mine is loosely based on Ina Garten’s Plum Raspberry Crumble.

I sprinkle my fruit with some flour and sugar, about a quarter cup of each and give them a good toss. This helps the crumble topping adhere to the fruit a little better. Then I put this into a glass 9 x 13 baking dish, although today I’m doing it in a 9 x 9. The baking dish gets a light coating of a cooking spray and then a dusting of brown sugar. How much fruit do I use? enough to cover the entire pan with about a half inch of fruit. I just eyeball it.

Then in my food processor, I combine a cup of flour, a third cup white sugar, a third cup brown sugar, a pinch of salt and a dash of cinnamon. Give that a whirl. Then I add a stick of butter that has been cubed and then chilled. Cold butter is important. Again, give that a whirl until the butter is in little pieces without it being completely pulverized. Finally, I add a half cup of rolled oats into the food processor and give that a quick pulse to just mix it into the flour crumble mixture.  Then I take the crumble topping out a handful at a time. I take each handful and squeeze it in my hands to make it form a ball (roughly) and then cumble it over the fruit. In today’s version, since I’m using a smaller pan, I didn’t use all of the crumble topping.

Finally, I bake it at 350 for 40 minutes, 30 minutes for the 9 x 9 pan.

Let’s see how this turns out.