Get Ready to CRUMBLE!
Well, the paid work of web design and programming has caught up with me and knocked the unpaid work of cooking and writing about the cooking out for a moment. But that couldn’t keep me from playing with the fruits of my garden, which delightfully grows itself unaided.
We moved into our house in the middle of winter and had heard an unsubstantiated rumor that there was fruit growing wild in the back yard. It turned out to be true. We have blackberries, raspberries, mulberries, rhubarb and horseradish. While we still don’t really know what to do with the horseradish (suggestions are very welcome) to my way of thinking when you have no time but a bunch of wild fruit: crumble and rustic tarts are totally the way to go.
I suspect crumble is one of the first things I ever learned to cook. At the very least, I remember making crumbles before I hit the double-digits. I could pretty much make one blind. It doesn’t take much, toss a bunch of fruit in some sugar and cinnamon cover in a crust that barely has to stick together and cook. Oops. There’s not much reason to read the recipe now, is there? Sorry about that. Here, check out some pretty pictures of the stuff growing in my garden.
These little buds are going to be raspberries.
What to do with the horseradish?
Mixed Fruit Crumble
6 c fruit, peeled and chopped into bite sized bits
1/2 – 3/4 c sugar
1 – 2 T cornstarch
1 t cinnamon
1/2 c butter, melted
3/4 c flour
1 1/4 c quick cooking oats
1/2 c brown sugar
1 t cinnamon
1 t baking powder
Preheat oven to 375°f.
Toss together fruit (I used about 4 c of rhubarb, 3 apples, blackberries and some dried blue berries), sugar, cornstarch and cinnamon. Put into a 9 x 13″ pan.
With your hands or fork toss together the rest of the ingredients until they stick together. If it’s too wet add in more oats and/or flour. Sprinkle crumble over the fruit mixture. Bake in oven until top is browned and fruit mixture is bubbling thickly. Serve warm or cold – with ice cream or without.