YOU ARE HERE: LAT HomeCollections

My Best Recipe

Fruit Crumble Is a Veritable Symphony of Berries in Season

August 31, 1989

"My mom and I devised this recipe about 15 years ago," Cindy Ankney writes. "It's wonderful at this time of the year with all the fresh berries in season. We serve it for brunch or as a dessert for company. My favorite fruit is raspberries."


1 1/2 cups flour

1/4 cup oats

1 cup brown sugar, packed

3/4 cup butter or margarine, melted

1 tablespoon ground cinnamon

6 cups mixed fresh fruit (raspberries, sliced apples, strawberries or pitted cherries

1/3 cup quick-cooking tapioca

1/4 teaspoon almond extract (omit if using apples)

Mix together flour, oats, brown sugar and melted butter and cinnamon. Press half of mixture in bottom of 12x7-inch baking dish.

In large bowl combine fruits, tapioca and almond extract. Turn into crust. Sprinkle with remaining half of oat crumb mixture. Bake at 350 degrees 1 hour.

Serve warm with whipped cream or ice cream, if desired. Makes 6 to 8 servings.

--CINDY ANKNEY, Glendora

Los Angeles Times Articles