CHICAGO – Here are some quick and easy bites to help you and your family prepare for back to school. You can find their cooking school here: 349 ASHLAND AVENUE RIVER FOREST, IL, 60305.
● 3 cups fruit, enough to almost fill pan
● 1/4 cup brown sugar
● 1 tablespoon cornstarch
● 1 teaspoon ground cinnamon
● ½ cup all-purpose flour
● ½ cup old fashioned oats
● ¼ cup packed brown sugar
● ½ teaspoon baking powder
● ¼ teaspoon ground cinnamon (optional)
● ¼ teaspoon salt
● 6 tablespoons unsalted butter, at room
Mix it up!
Use different fruits
Most stone fruits and berries will work.
Maybe not bananas, though. :) What
fruits can you add to your crumble?
Use different spices
This recipe calls for cinnamon. What are
some other baking spices that you have
in your kitchen? Ginger? Nutmeg?
Use a different recipe!
Crumble is basically fruit baked with a
buttery dough on top. Could you find a
recipe for another fruity dessert?
Here are some other old fashioned
fruit desserts to try:
● Fruit Buckle
● Fruit Cobbler
● Fruit Betty
● Fruit Slump
● Fruit Crisp
CRUMBLE PREPARATION (EACH CAMPER PREPS 1 BATCH OF ABOVE RECIPE IN A SMALL PIE
PAN OR LOAF PAN).
● PREHEAT THE OVEN TO 350
● Prepare the fruit filling.
Peel the apples and dice them into small pieces.
● In a medium bowl, toss the fruit with sugar, cornstarch, and cinnamon
● Transfer mixture to disposable loaf or pie pan.
● Prepare the crumble topping.
In the same medium bowl – stir the flour, sugar, cinnamon, baking powder, and salt together.
Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers
work the butter into the dry ingredients until large, heavy crumbs are formed.
● Scatter the crumble over the apple filling.
● Put all of the crumbles in the oven on a sheet pan lined with parchment – you can write
their names next to them.
● Bake the crumble for about 30 minutes.
● Cool the crumble. Let the crumble cool for at least 15 minutes before serving. Wrap with foil to
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon fine sea or table salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup of whatever you like (chocolate chips, dried fruit,
frozen fruit or savory things like cheese, cubed ham or herbs
(reduce sugar by 2 tbsp if you make these savory).
1 cup heavy cream
- Adjust oven rack to middle position and heat oven to 425°F.
- Place flour, baking powder, sugar and salt in large bowl. Whisk together or pulse six times.
- Using your fingertips pinch the flour and butter together until mixture resembles coarse
meal, with a few slightly larger butter lumps. Stir in your ½ cup of chocolate, fruit or whatever
- Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it
comes together into a rough, sticky ball, 5 to 10 seconds. Do not knead more than necessary.
- Form scones by pressing the dough into an 8-inch round on a lightly floured work surface
and then cut the dough into 8 wedges with either a knife or bench scraper.
- Place wedges on an ungreased baking sheet and bake until scone tops are light brown, 12
to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature