Cinnamon Pecan Fruit Crumble
A typical English breakfast, this fruit crumble with Cinnamon Pecans will be a crowd pleaser for guests. It has become a Sunday morning staple in our house, and it never disappoints. Any variety of fruit can be used, over the summer, we added fresh peach slices and it was excellent. For the apple, choose a tart apple, such as Granny Smith, McIntosh or Pinklady. My preferred way of eating it, is to let it cool in the refrigerator and consume it cold — absolutely delicious.
Ingredients
For the filling:
1 Granny Smith apple (or other tart apple, like Pink Lady, Braeburn or McIntosh), thinly sliced
12 oz raspberries, fresh
6 oz blueberries, fresh or frozen
½+ cup white sugar
For the crumble:
½ cup butter, refrigerated
1 ½ cup flour
1 medium bag (7.5 oz) or 2 cups Cinnamon Sugar Pecans, crushed
Directions
Preheat oven to 375℉ (190℃).
Grease a cast-iron skillet or pie pan. Set aside.
In a medium bowl, combine apple slices, raspberries, blueberries and sugar. Spread evenly across the pie pan and set aside.
Crush the cinnamon pecans, until there are chunks of pecans and it has a coarse consistency.
In another medium bowl, cut the butter into the flour, until the butter is the size of peas. Add sugar and Cinnamon Pecans, mix well.
Evenly spread crumble on top of fruit mixture.
Bake for 30 minutes. Let cool before serving 5-10 minutes.
Serve warm and pour 1-2 tablespoons of half-and-half, heavy whipping cream or almond milk.
Enjoy!
