This recipe is the best part of a food fantasy. It seems healthy, but it's not.
It starts with a goodly volume of fruit, kissed with sugar, lemon zest and lemon juice. It's topped with the simplest crumb mixture scented with cinnamon. I doubled the crumb topping, and increased the fruit (I used peaches, cherries, blueberries and blackberries) by about half. The crumb topping melts into the fruit somewhat, so your crumb topping ends up being thinner than you thought it would be. Don't let this worry you at all. The merging of the fruit with the topping, particularly around the edges, creates an unctuous buttery fruit experience... Excuse me. I need a moment to collect myself.
Where was I? Oh yes. I served this crumble as a breakfast treat, and it was a hit. It would have been far better served warm with vanilla ice cream, but ice cream for breakfast seemed a little over the top, especially when you're already eating buttery fruit.
I love Barefoot Bloggers. We make recipes from Ina Garten, and they are consistently some of the best things I cook and bake. They're almost always calorie laden, which is why I resisted her recipes for so long. But they're always good great. This week's recipe was selected by Aggie of Aggie's Kitchen. I love her blog and I encourage you to spend some time there. You can find the recipe here or here. And if you'd like to join us as we cook through Ina's truly delicious recipes, we'd love to have you! You can find out how to join us here.