We started working through things in our freezer that had been there for some time. Some would say that this is a dangerous adventure, but it has sparked some low level creativity (along with copious amounts of deep freeze horror). As part of this process, we found a couple of pre-made frozen pie crusts and some frozen fruit that were begging to be used. Once again, we turned to Melissa Clark and came up with this.
For this you’ll need: about 4-5 cups fruit (we used blueberry and strawberry because we had them, frozen, but fresh and other choices abound), 3 Tbsp + 1/3 cup cane sugar, 1 Tbsp lemon zest (grated), 1/3 cup dark brown sugar, 1-2/3 cup flour, 1 tsp cinnamon, 1/2 tsp ground ginger, 1 stick unsalted butter (melted), 1/2 cup roasted almonds (roughly crushed) and 1 pre-made pie crust (optional).
Preheat oven to 350.
Place the fruit (defrosted if it has been frozen) into a medium bowl and toss with lemon zest and 3 Tbsp cane sugar.
In a separate medium bowl, combine (with a balloon wisk) the dry ingredients – flour, cane and brown sugars (1/3 cup each), cinnamon, ginger and roughly crushed almonds. Add the melted butter and stir well with a large spoon until it is darkened and lumpy (with pea-sized and larger clumps).
Using a slotted spoon (so that excess liquid is left in the bowl), spoon the fruit/sugar/lemon mixture into the pie crust (if you are using one, if you choose not to, then place it into a high sided, oven ready dish approx. 9″ square or round) and spread evenly throughout, pressing down gently with the back of the spoon to slightly compact it.
Spread “crumble” evenly over the top of the fruit making larger clumps using your hands if needed.
Bake until golden – about 55 minutes.
Allow to cool and serve with (ice) cream.