Dessert for breakfast? With a biscuit or cake-like crust and fresh, sweet fruit piled on top””it’s not a terrible way to start the day! I like to switch things up by making cobbler sometimes or a crumble when a quick treat is needed. My crumble recipe is so easy, I make it nightly when there’s a lot of fruit in the house to use up.
Easy Fruit Crumble
Serves 4
(Note: You can make a crumble in any oven-proof dish, including individual-sized ones””which makes serving even more fun! I prefer to use cast-iron dishes.)
Ingredients
3 cups fruit, cut into bite-sized pieces (use any fruit you like! Apples, peaches, cherries, etc.)
1 cup crumble topping (try a mixture of flour ““ whole wheat, almond or coconut ““ flax seeds, hulled seeds, roughly ground nuts)
¼ cup binder of choice (butter, coconut oil, ghee)
Directions
1. Preheat oven to 350 degrees F. Lightly grease dish with a little organic oil or butter of your choice.
2. Place fruit in dish. If using individual dishes, equally divide fruit into separate dishes.
3. In a medium-sized bowl, combine all dry/crumble ingredients and the binder of your choice. Cover fruit with crumble topping.
4. If using individual dishes, place on baking sheet. Bake for 25 to 30 minutes until topping is bubbly and a nice tan/brown.
5. Please, top with ice cream or yogurt. Yum!
Fresh Fruit or Berry Cobbler
Serves 4
Ingredients
1 stick (8 Tbsp.) butter
1 cup whole wheat pastry flour
1/2 cups plus 2 Tbsp. all-purpose flour
3/4 cup sugar plus 3/4 cup sugar
1/4 cup light brown sugar
1-1/4 tsp. baking powder
1-1/4 cups milk (I like to use 1 cup buttermilk + 1/4 cup whole milk)
2 cups fruit of your choice (berries or cherries are my favorite with this recipe)
Directions
1. Preheat oven to 350 degrees F. Place 9×13 pan in oven with stick of butter. When butter is melted, remove pan from oven and swish butter around to cover pan sides.
2. In a mixing bowl, combine whole wheat pastry flour, ½ cup all-purpose flour, ¾ cup sugar, light brown sugar and baking powder. Stir in milk. Pour mixture into pan over butter.
3. In another bowl, place fruit. (Note: If using strawberries or cherries, rough cut first). Toss fruit with remaining ¾ cup sugar and 2 Tbsp. all-purpose flour. Pour fruit over batter; give it a couple of swirls with a spoon to lightly mix together.
4. Bake for 25 to 30 minutes until tester comes out clean.