Serves 4
For the fruit:
4 cups of fruit such as blueberries, pitted cherries, chopped peaches, or chopped apples
¼ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
For the crumble:
1 cup all-purpose flour
¼ cup rolled oats
3 tablespoons dark brown sugar
½ teaspoon cinnamon
8 tablespoons (4 ounces) unsalted butter, melted
Preheat the oven to 350˚F
For the fruit: In a large bowl, combine fruit, sugar, cornstarch, lemon zest, and lemon juice. Divide this mixture evenly between 4 – 6 ounce ramekins.
For the topping: In a large bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter until thoroughly combined. Divide and sprinkle on the fruit mixture.
Bake in the oven for about 30 minutes, until the fruit is bubbly and syrupy. Remove from the oven and cool slightly. Sprinkle with confectioners sugar or serve with whipped cream.
