This is an excellent recipe. I've even forgotten to add the cinnamon and nutmeg and it was still great. I've made it with blueberries only, with three berries, and with peaches and blueberries. All were excellent. I've tossed the fruit with Splenda instead of sugar and couldn't tell any difference. I've also used whole wheat flour instead of regular---also just as good. Do grease the baking dish with Pam or the bottom crumble will stick! And don't press the bottom crumble in too hard, for the same reason. Also definitely toss the fruit with 1 TBSP of instant tapioca or cornstarch to thicken the filling a bit, otherwise it can be runny or loose. You can also use almost double the fruit for a 9x13 dish; if you use the amount stated in the recipe, you end up with too much topping in relation to fruit. I suggest using cold butter cut into small cubes, not melted butter, to make the topping. Use a pastry cutter and if your hand gets tired of that, alternate with quickly pinching the mixture with your fingers. You get a much better consistency to the topping with cold butter. Also, I know some people reduce the butter, but I've made it both ways and the full amount of butter is really part of what makes this recipe so exceptional. This crumble is better the next day, so I always make ahead if I'm serving it to guests. Enjoy. :-)
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This is an excellent recipe. I've even forgotten to add the cinnamon and nutmeg and it was...