Einkorn Fruit CrumblePeaches and cherries for Fruit Crumble FillingEinkorn Fruit CrumbleEinkorn Fruit CrumbleEinkorn Fruit Crumble

Summer Fruit Crumble with Einkorn

Ingredients

For the Filling

  • 1 ¾ pounds (about 7 cups) sliced stone fruit, cherries or berries
  • ¼ cup (50g) turbinado sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons einkorn flour (All-Purpose, or Whole Wheat)

For the Topping

  • 1 cup (100g) old fashioned rolled oats
  • ¾ cup einkorn flour of choice (All-purpose (85 g), or Whole grain (70 g)
  • ⅓ cup (75g) lightly packed brown sugar
  • 1 teaspoon kosher salt
  • ½ cup (8 tablespoons) chilled unsalted butter, cut into small cubes
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price

Instructions

  1. Preheat the oven to 375°F. Butter an 11 x 7-inch baking dish and set aside.
  2. In a medium bowl, toss together the fruit, sugar, lemon juice, and flour. Set aside.
  3. In another medium bowl, whisk together the oats, flour, brown sugar, and salt. Working with your fingertips, blend in the small cubes of butter until no dry spots remain; some of the butter will be fully incorporated while some will be in pea-sized clumps.
  4. Scrape the fruit filling into the prepared dish and scatter the topping across the top. Bake for 50-60 min, or until the top browns evenly and juices from the fruit filling are bubbling up through the crisp topping.
  5. Transfer to a wire rack and let cool for at least 1 hour before serving.

We have rounded up the grams in the topping for the whole grain and sprouted flours.

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Summer Fruit Crumble with Einkorn