fruit crumble julia childs

Fruit Crumble Inspired by Julia Child

In by Steven Kahn1 Comment

In the early 1970’s, inspired by Julia Child, my mother took a series of French cooking classes from Chef Paul Mayer in the Bay Area. The original “Raspberry Crumble” receipt can be modified to accommodate any fresh fruit. I like to see what fruit is in season at the farmers market and select 2-3 fruits to combine into a Fruit Crumble. For the purposes of this receipt I used Freestone Peaches, Strawberries and Blueberries, but just about any fruit combination works.

The original receipt calls for three McIntosh apples and two boxes of fresh raspberries. You can add or substitute any other berry like blackberries or other apple varieties. Depending on your dish size you can also make a larger or smaller crumble.

In the fall I also like to use Fuji apples and fresh cranberries. The sweetness of the apples offsets the sour cranberries, but I will also sprinkle a small amount of sugar over the cranberries as I layer them in the dish.

For the topping I have modified the original receipt and instead of a cup of flour I use ½ cup flour with ½ cup rolled oats or oatmeal. I have also sprinkled cinnamon into the mixture to create a different flavor (which works well with an apple based crisp).

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Fruit Crumble Inspired by Julia Child
Course Dessert
Cuisine American
Servings
Ingredients
Filling
Crust
Course Dessert
Cuisine American
Servings
Ingredients
Filling
Crust
Fruit Crumble Inspired by Julia Child
Instructions
  1. In the bottom of a 2 quart soufflé dish place a layer of apples. Sprinkle the apples with sugar, then sprinkle to surface with fresh raspberries. Repeat in this manner until you have used 3 firm eating apples and 2 baskets of raspberries. Sprinkle over one tablespoon water or apple juice (I have found with juices apples or fruit this is not necessary). Cover the fruit with the following mixture:
  2. Cut together in a bowl 1 cup flour, 6 tablespoons butter and ½ cup sugar. Mix with a potato masher or use your fingers to mix until crumbly (consistency of corn meal). Place on top of the fruit and bake in a 375 degree oven 45-55 minutes or until a knife comes out clean when thrust into the topping and the top is golden brown.
Recipe Notes

The crumble can be made in advance and I like to start baking the crumble when I serve dinner. The aroma of the baking fruit is amazing. Serve the crumble warm with a good quality vanilla ice cream, fresh whipping cream or a healthier option - Greek yogurt (which is particularly good when serving the next day cold).

Comments

  1. From the look of that image I can say this fruit crumble recipe is great. Looking very delicious and I’m looking forward to give this recipe a try.

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