One of the greatest things about living in the UK is a lot of their ready made stuff. Why knock yourself out making a struesel topping for a fruit crumble when they have such a thing for sale at your local grocery store. I’ve made this crumble several times and have made it better every time. I’ve made it with canned rhubarb and canned raspberries and with canned peaches and canned raspberries. I’ve also used fresh peaches and raspberries. So simple. And for all of you who know, the smell of the cinnamon, ginger and cloves baking makes your house smell amazing.
If you can find ready made topping for crumble, you can easily make the topping better by adding butter, handfuls of oats, chopped pecans, some cinnamon, ginger, and cloves, some brown sugar, coconut, even adding some almond extract.
Here’s what you do. Pour the crumble mix in a bowl, add seasonings and sugar (if adding) and add in cold butter–breaking it up with your fingers to thoroughly mix. I like to take a handful of the topping at a time and squeeze my hand together so that the topping comes together. When all is combined, place in plastic ziploc bag and flatten. Refrigerate.
In a baking dish, add fresh fruit and spread around so it is evenly distributed. Amount of fruit depends on you, experiment with amount. If you are using canned, drain most of the juice. With juice that remains in the can, add a little cornstarch, stir completely, and add to baking dish. If using fresh, you can lightly dust some of the cornstarch onto the fruit. (Cornstarch is optional)
Top with topping. Break of pieces and crumble over baking dish. Use all of the topping.
Bake in 350 degrees F oven (180 degrees C) until fruit is bubbly and topping is brown.
Serve with cream, ice cream or whipped cream.