You guys? Summer is soooo not over. Everybody seems to think it is though, and I keeping seeing pumpkin recipes popping up around the web, fall treats appearing at coffee shops, and all this other goodbye-summer hello-fall craziness. I’m all for the temperature dropping a little below three digits and I love everything pumpkin as much as the next person, but – woahhhh – let’s just slow down a little please.
What I will settle for is a happy medium… I’m thinking days that are still sunny and warm but also nice and breezy, and a little bit of a fall twist to all the recipes that make summer – you know – summer. In other words: THIS FRUIT CRUMBLE xoxoxo. I’ve professed my love for crumbles more than once and maybe you’re over it by now and you get the picture. Butttt this is definitely my favorite of them all and the first crumble I made that everyone I know fell head over heels for. Somehow, combining sweet and juicy summer strawberries with crispy fall apples is a magical thing in a crumble. That and the topping… you know the thing that makes it all sorts of crumbly perfection? It’s my idea of heaven.
I firmly believe that the key to a good crumble is filling it with all your favorite things and piling it over the fruit like you mean business. For me, that means brown butter, brown sugar, pecans, and some graham crackers for a little sumthin’ extra that can only make good things better. I could/would eat the crumble topping all by itself, but when you combine it with a juicy fruit filling, angels start singing and the world is a better place. Orrrr at least in my head, that’s basically how it is. :)
It’s essentially the best of both worlds: warm, nutty fall flavors and bright, fruity summer flavors, all in one edible package of yumminess that will also make your house smell like sweet, toasty perfection as a bonus.
And the whipped cream? Yes yes yes yes yes yes DO IT.
Juicy summer berries and crisp fall apples come together gorgeously with a crispy brown butter and pecan topping in this warm and nutty fruit crumble.
- 1 pound (4 cups) peeled and chopped apples*
- 1 pound (scant 3 1/4 cups) chopped strawberries
- 4 5/8 ounces (2/3 cup) granulated sugar
- 2 1/8 ounces (1/2 cup, spoon and level) all-purpose flour
- 1 1/2 tablespoons lemon or lime juice
- 5 ounces (10 tablespoons) unsalted butter, cut into equal pieces
- 7 1/2 ounces (1 cup, packed) brown sugar (preferably dark brown)
- 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
- 4 ounces (1 cup) pecans, chopped
- 2 7/8 ounces (1 cup) old-fashioned oats
- 1 1/8 ounces (5 tablespoons) graham cracker crumbs (or two full-size graham crackers, crushed)
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350ºF. Lightly grease a 9" square baking dish with nonstick spray.
- In a large bowl, toss together the fruit, sugar, flour, and lemon/lime juice. Transfer to the prepared pan.
- Place the butter in a skillet set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and set aside.
- Meanwhile, in a large bowl, whisk together the brown sugar, flour, pecans, oats, graham cracker crumbs, cinnamon, baking powder, baking soda, and salt. Add the browned butter and mix in with a spatula until all of the dry ingredients are well-coated and the mixture is crumbly. Sprinkle crumble topping evenly over fruit in prepared pan.
- Bake in preheated oven for about 40 minutes, until top is golden-brown and filling is bubbling around edges. Serve warm, with freshly whipped cream or a light ice cream if desired. Leftovers can be stored, covered, in the refrigerator, and reheated in the microwave before serving.
*I'd recommend a sweet, crispy apple for this recipe, like Pink Lady.
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