US-Israel Recipes: Fruit Crumble
May be dairy or pareve
Note that conversions depend on the density of the product so that the ratio below sometimes differs for each ingredient.
1/4 cup dried cranberries
1 tbs. orange juice and rind
1 tbs. lemon juice and rind
50 grams sugar (3 tbs.)
20 grams flour (4 tsp.)
1/2 tsp. cinammon
dash salt, dash nutmeg (freshly grated is best)
105 grams flour (1/2 cup)
75 grams sugar (1/3 cup)
80 grams brown sugar (3/8 cup)
70 grams quick cooking or instant oatmeal (3/4 cup)
110 grams margarine or butter (4 oz. or half a cup, one stick)
1 tsp cinammon
Blend all the crumble ingredients, except for the oatmeal, in a food processor with short on and off pulses, until crumby, add oatmeal and store mixture in refrigerator for an hour.
Cut the fruit in cubes, mix with all other ingredients together in a bowl and begin to fill muffin cups or other individual ramekins etc.with the fruit, sprinkle coating of crumble on top of each one for about 20 minutes at 180 C or until topping begins to get golden.
Serving suggestion: a la mode - with a scoop of ice cream beside each crumble.