Crumble for two!

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I do love summer fruit, and I’d be lying if I said that pie isn’t one of my favorite summer treats. The problem is, with just the two of us, a pie lasts a loooooooong time. And by the time it finally disappears, I find it has usually overstayed its welcome. Or maybe I just prefer fresh pie? Whatever the case, I have solved the conundrum! I was strolling through the local discount junk emporium and found an adorable little blue square Le Crueset baking dish, about four inches on a side! Just perfect for a small pie or crumble!

Crumble is really easy to make, even in miniature. And it’s really quite forgiving. Don’t have this fruit or that spice? No problem, plow ahead and I promise you’ll love the results anyway.

Crumble For Two

  • 1 c. quartered cherries
  • 1 c. blueberries
  • 1/2 c. sugar (more or less, to taste)
  • splash lemon or lime juice (optional, skip if you don’t have a fresh lime/lemon)
  • pinch allspice
  • pinch salt
  • 1 T. cornstarch
  • 1/4 c. quick oats
  • 1/6 c. flour
  • 1/6 c. brown sugar
  • pinch salt
  • 2 T. butter

Combine cherries, blueberries, sugar, and lemon juice in a medium bowl. Toss well and let sit so the fruit juices come out. Stir in allspice and cornstarch.

In another bowl, mix remaining ingredients till a crumbly mixture forms.

Pour berry mixture into baking dish, then top with crumble mixture. Press down a bit.

Bake in 400 degree oven for 15 minutes, then reduce heat to 350 degrees and bake an additional 15 – 20 minutes, till berries are bubbly and topping is golden.

Cool on a wire rack before serving.

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