Old School Bakery Style

• portions: RECIPE: makes 2 (9 inch
• temps total: 1 hour 20 minutes

Ingrédients

Fruit Crumble

I put an egg in my crumble topping and I’m never going back.

It bakes up golden, crisp, and chunky — not dry, not dusty, just perfect.

You don’t taste egg. You taste rich, bakery-style crumble that actually holds together.

If your topping makes people ask “why is this so good?”

That’s the secret. 🍎✨

For the Fruit Bottom:

2 pears or apples , diced

1 bag @pardesfarms frozen blueberries (2 cups)

1 bag @kosher_taste frozen cranberries (2.5 cups)

1/2 cup corn starch or flour

1/2 cup cane sugar

1/2 cup brown sugar

2 tsp. Cinnamon

1 large lemon, zested and juiced

1 tbsp vanilla paste or 1 tsp. Vanilla extract

For the Bakery Style Crumble:

2 cups flour

1 cup oats

2/3 cup brown sugar

1/2 cup sugar

2 large eggs

Pinch salt

1 tsp. Cinnamon

1 tsp. Vanilla

1/2 cup oil (more if you feel it’s too dry)

Instructions

Mix till all incorporated

Top your fruit with the crumble

Bake on 350F for 1 hour.

Let cool for 20 minutes minimum in fridge

before serving

Serve room temp or warm

Mix till combined