Mixed Fruit Crumble
I just can’t seem to get off this fruit pie kick. I really do know how to make other dishes. Their time will come, but for now, the fruit is so glorious, I just can’t resist it.
For this individual fruit crumble, use a selection of fruit that looks the best to you. Here’s all you do. Mix up a crumble topping from my “A Peach of a Pie” recipe and set aside. Prepare 4 cups of fruit. Peaches need to be peeled and sliced, plums and apricots needn’t be peeled, just sliced. If including raspberries, blueberries or blackberries, use whole. Slice large or medium strawberries into smaller pieces.
Add one T fresh lemon juice, ¼ cup instant tapioca and sugar to taste. Mix together and fill eight 4-ounce baking cups 2/3 full. Place a half-inch layer of the crumble mixture on top of each, set them on a baking sheet lined with aluminum foil and bake at 350 degrees until bubbles appear through the crumble topping, about a half hour. Serve with a dollop of crème fraiche.