Makes 6 to 8 servings
5 cups prepared fruit such as berries, sliced apples, pears, peaches, plums or rhubarb, singly or in combination
1 to 1/2 cups granulated sugar, depending on tartness of fruit
3 tablespoons cornstarch
1/2 cup fruit juice or water (less for very juicy fruits)
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter
Slightly sweetened, lightly whipped cream
Preheat oven to 350F (175C).
Grease a shallow, 1-1/2-quart baking dish. Arrange fruit in dish. In a small bowl, mix granulated sugar and cornstarch. Sprinkle evenly over fruit.
Pour juice or water evenly over fruit. In a medium-sized bowl, blend cinnamon, flour and brown sugar. With a pastry blender or 2 knives, cut in butter until crumbly.
Pat crumbly mixture over fruit. Bake 30 minutes or until fruit is done and crumbs are browned. Serve warm with whipped cream.
This same dish is also known as a crumble or a brown Betty, some say it is a brown Betty when the fruit is baked on top of the crumbs and for serving is inverted onto a serving plate. Others would call that a pandowdy. If this is made with cooked sliced apples, topped with crumbs, it is called scalloped apples.