I made a crumble. There were apples in the house, and blueberries, and so it was an apple-blueberry crumble. Although I wouldn’t have sought them out, the two made a mighty swell pair.
This is how I make a crumble: stir a spoonful of flour into about a quarter or half cup of sugar and toss a bowlful of chopped fruit and berries with it (you don’t need much), and fill a baking dish with it.
Then blend flour, brown sugar and butter – maybe with some oats and/or sliced almonds and/or chopped walnuts – in the food processor to make it easy. The mixture should hold together when you squeeze it; the ratio is about 1 part butter to 2 parts sugar to 3 parts flour, give or take, plus a handful of oats and/or nuts if you’re so inclined. (Disregard W’s cookie dough scraps.)
I like a high crumble-to-fruit ratio. Keep in mind that it will all shrink down on itself, so you can really load on both the fruit and crumble. I squeeze it as I scatter it overtop, making big clumpy lumps.
I also like a shallow dish, which makes for more surface area. (Read: more crumble.)
Bake it until the juices start to bubble around the edges and the top is golden, like a big crumbly cookie. In summer, a fruit crumble topped with plain or vanilla yogurt makes a mighty fine breakfast. Just sayin’.