Fruit+and+Berry+Crumble

Filling

 * 3 1/2 tablespoons Instant ClearJel or 1/2 cup King Arthur Unbleached All-Purpose Flour
 * 2/3 cup to 1 cup granulated sugar, to taste
 * 1/4 teaspoon salt
 * 6 to 7 cups berries and/or peeled, diced peaches or nectarines
 * 2 tablespoons freshly squeezed lemon juice
 * 1/4 to 1/2 teaspoon almond extract, optional

Topping

 * 3/4 cup brown sugar
 * 3/4 cup King Arthur Unbleached All-Purpose Flour
 * 1/2 cup old-fashioned or quick rolled oats
 * 1/2 cup chopped pecans or walnuts, optional
 * 1/4 teaspoon salt
 * 1 teaspoon ground cinnamon
 * 1/4 teaspoon ground nutmeg
 * 4 tablespoons softened butter

Directions

 * 1) Preheat your oven to 350°F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish. ||
 * 2) To make the filling: Whisk the flour or ClearJel with the sugar and salt. ||
 * 3) Toss the dry mixture with the fruit, lemon juice, and extract, and spoon into the prepared pan. ||
 * 4) To make the topping: Combine the brown sugar, flour, oats, nuts, salt, and spices, then mix in the soft butter until the mixture is crumbly. ||
 * 5) Spread the topping evenly, in a thin layer, on a parchment-lined baking sheet. ||
 * 6) Place the fruit and topping in the oven. Bake the topping for about 15 minutes. Remove it from the oven, stir to redistribute, and bake for an additional 15 minutes or so, until it's a light golden brown. Remove it from the oven. ||
 * 7) Bake the fruit for about 50 minutes total, until it's bubbly. Remove it from the oven. ||
 * 8) Sprinkle the topping evenly over the hot fruit. Cool to lukewarm before serving. Ice cream or whipped cream are a tasty accompaniment. ||
 * Yield: 9 to 12 servings. ||

Recipe summary
Hands-on time:20 mins. to 25 mins.Baking time:45 mins. to 55 mins.Total time:1 hrs 5 mins. to 1 hrs 20 mins.Yield:9 to 12 servings

Tips from our bakers

 * Can you prepare this crumble the traditional way, by sprinkling the topping over the fruit before baking? Sure. The topping will end up soft and partially submerged. If you bake the topping separately, then add it once the fruit is fully cooked, the topping will be crispier, then will gradually soften over the course of a couple of days.