Crisps and crumbles are probably our favorite summertime dessert. I’m not sure what the difference is between the two – this one is pretty similar to my standard crisp, except there aren’t any oats in the topping.
Hands down, my preferred fruit for a crumble is cherries and blueberries. I think a mix of a couple of fruits is nice, and what’s great about this recipe is that you can use any in-season fruit. I used half pitted cherries and half blueberries (three cups in all).
I was particularly interested in this recipe because there’s an egg in the filling – something I’ve never seen in a crisp recipe before. I wasn’t sure how it would turn out, but we really liked it. The egg adds a richness and tames that slightly bitter aftertaste that seems to come with cooked berries. My filling wasn’t too juicy despite using very juicy fruit, so the egg helps with the texture also.
The recipe for a pear and apple version of the crumble is posted at Esquire. Make it your own by subbing in three cups of your favorite fruit instead of pear and apple. Next time I make this, I’m going to add in some oats to the topping as well.
- Warm Blueberry-Cherry Crumble (My Family Table, p. 245)
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