Crumble Creator

By á-47

Ingredients

• TOPPING
• 5 Tbsp. butter, room temperature
• 1/4 cup brown sugar
• 1 cup flour
• 1/2 tea. salt
• Peaches - 2 lb. (cut into 1/2" wedges) 6 cups
• 3/4 cup sugar
• 1 Tbsp. lemon juice
• 4 Tea. cornstarch
• 1/2 ta. salt
• Blueberries - 6 cups
• 1/2 cup sugar
• 2 tea. lemon juice
• 5 tea. cornstarch
• 1/2 tea. salt
• Raspberries - 5 1/2 cups
• 1 cup sugar
• no lemon juice
• 5 tea. cornstarch
• 1/2 tea. salt
• Apricots - 2 lb (cut into 1/2" wedges) 6 cups
• 1 cup sugar
• 2 tea. lemon juice
• 4 tea. cornstarch
• 1/2 tea. salt
• Rhubarb - 2 lb. thinly sliced - 6 cups
• 1 1/4 cup sugar
• no lemon juice
• 5 tea. cornstarch
• 1/2 tea. salt

Preparation

Step 1

Preheat oven to 375 degrees. Make filling: combine fruit, sugar, lemon juice (if using), cornstarch and salt. Transfer to an 8" square baking dish.

Make topping: in a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt, and with your hands, mix until large pieces form. Scatter over filling.

Bake until center is bubbling, 40-50 minutes, tenting loosely with foil after 30 minutes.

Let cool 20 minutes before serving.