Mixed Fruit Crumble

Summer is a wonderful time with so many fruits and vegetables available at the market. I get excited about what I find and have a slight tendency to overbuy, just a little. Unfortunately this week I was under the weather and found myself with a lot of overripe fruit that were just a little past their prime. I'd made enough jam for the season so that wasn't an option. Despite the heat, I decided to make a fruit crumble.

I found a recipe on Eating Well and used it as a guide. I liked it because it wasn't overly sweet and used whole wheat flour. With a dollop of Greek yogurt it sounded like just the thing for a summer morning breakfast.

I pulled the fruits I wanted to use up - nectarines, strawberries, and blueberries, The fruit was prepped with a little sugar, flour, and lemon juice and split between individual ramekins.

Then I mixed together a simple topping of oats, brown sugar, cinnamon, flour, and canola oil and topped each ramekin.

After baking and a bit of time to cool, they were ready to eat - a great way to start the day.

Mixed Fruit Crumble

Modified slightly from Eating Well

5 cups fresh or frozen fruit (I used blueberries, strawberries, and nectarines)
2 tablespoon granulated sugar
5 tablespoons whole-wheat, divided
2 tablespoon lemon juice
¾ cup rolled oats
¼ cup chopped almonds, or pecans
4 tablespoons brown sugar
½ teaspoon ground cinnamon
3 tablespoons canola oil

Preheat oven to 400°F. Combine fruit with granulated sugar, 2 tablespoon flour, and lemon juice. Divide among six 6-ounce ovenproof ramekins.

Combine oats, nuts, brown sugar, the remaining 3 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.

Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.