Berry Crumble

A more accurate name might be

peach, nectarine, big plum, little plum, and olallieberry crumble.

Because I happen to have a little bit of fruit around here.
This recipe came from an old issue of Workbasket magazine.  Does anyone remember that publication?  It was a digest-sized gem that contained homespun recipes and craft ideas.  I don't think it's being published any more, and that's a cryin' shame.
Here's a little background on Workbasket, for the curious.
But back to the recipe.
It was originally titled Blueberry Crumble, and contained four cups of frozen blueberries.  But I substituted two cups of olallieberries, and two cups of plum/peach/nectarine mixture, chopped.  With the little bit of lemon added, plus the crumbly oatmeal topping, this was a winner.  Two thumbs up.  Or four, if you count Kahuna's.  And why wouldn't we count Kahuna's?
Speaking of making recipe substitutions, here's a nifty quote I came across just today from Anna Quindlen's new memoir, Lots of Candles, Plenty of Cake.  She was talking about being willing to take risks in life, and how the older we get, the more willing we generally are.  The example she gave was about food, and I thought about it the whole time I was chopping up plums and nectarines for my "blueberry" crumble:

"You have to use cookbooks for a long time before you realize that you can leave out the beans, throw in some tomatoes, substitute rosemary for basil, jettison the formula, try something different.  Sometimes the improvisation is better than the original recipe, sometimes just as good, and sometimes you pour it down the Disposall and make a nice fettucine Alfredo, which never hurt anyone."  Anna Quindlen

Now onto the recipe, which you have my permission to make with blueberries, olallieberries, peaches, plums, or all of the above.

FRUIT CRUMBLE

4 c. fruit (this can be blueberries, olallieberries, peaches, plums, nectarines, or any combination your creative, fruit-lovin' heart desires)

1/2 c. sugar

3 T. cornstarch

1 t. lemon juice

1/2 t. grated lemon peel

1/2 c. oatmeal, uncooked

1/4 c. flour

1/4 c. butter, softened

1/4 c. firmly packed brown sugar

1/4 t. cinnamon

Place fruit, sugar, and cornstarch in large saucepan.  Cook, stirring, over medium heat until fruit gets juicy and mixture thickens.  Stir in lemon juice and lemon peel, and pour mixture into 2 qt. baking dish.

In small bowl, mix together oatmeal, flour, butter, brown sugar, and cinnamon.  You can use a fork, or crumble together with your fingers.  (This might be a fun job for little ones.)  Once it's well mixed and crumbly, sprinkle it over the fruit.  Bake at 375 degrees for 15 - 20 minutes, until top is lightly browned.

Delicious.