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.