(serves 8 as a fine dessert or breakfast)
1 cup plain flour
1/2 cup light brown or Demarara sugar
1 tsp cinnamon (less if you’re sensitive)
1/2 tsp nutmeg
dash ground cloves
1/2 cup cold butter, cut in small cubes
1 cup each:
chopped apple
sliced peeled rhubarb
raspberries
strawberries, quartered
1/4 cup light brown of Demarara sugar
Put the flour, sugar and spices in a food processor and turn it on. Through the hole in the top, drop the butter cubes one at a time, letting them process for several seconds after each drop.
Mix all the fruits and the sugar in a large bowl and stir well. Toss into a buttered 9-inch square glass dish and top with the flour mixture, covering all the fruit. Bake in a 350F, 280C oven for about half an hour or until fruit is bubbling up along the sides and the crumble topping is nicely browned.
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