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Get Started - 100% free to try - join in 30 secondsFor the filling:
6 to 7 cups fruit, enough to almost fill pan
1/2 to 1 cup sugar, depending on the sweetness of the fruit
1 to 3 teaspoons lemon juice, to taste
1 to 3 tablespoons cornstarch, depending on juiciness of fruit
1 teaspoon spice, like cinnamon, ginger, or nutmeg (optional)
For the crumble topping:
1 cup (5 ounces) all-purpose flour
1/2 cup (4 ounces) brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, softened
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