PLAINFIELD, NJ - Enjoy this simple and easy dessert with all the crunchy, 'mapley' goodness of a summer's day in Vermont. 

To give the recipe an autumn twist, use pears or apples for the fruit, and substitute ground ginger for the cinnamon.

The fruit

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  • 4 or 5 ripe peaches, peeled, pitted and cut into 1/2 inch to 1 inch pieces
  • 1 quart of ripe strawberries, capped and cut into 1/4 to 1/2 inch pieces (or other ripe, fresh summer fruits or berries)

The crumble:

  • 1.5 cups of rolled oats
  • 1 cup of chopped toasted almonds
  • 1/2 cup of maple syrup
  • 1/2 teaspoon of ground cinnamon
  • 3 tablespoons of softened butter

Directions:

  • Combine the fruit. If there is a lot of extra juice, stir in a few tablespoons of rolled oats into the fruit to absorb the juice.  Place in an 8 x 12 pan.
  • Mix the crumble ingredients.  
  • Spread the crumble across the top of the fruit. 
  • Bake at 375 degrees for 25 to 30 minutes.

Allow dish to cool and serve with vanilla ice cream.