This Fruit Crumble will make you feel Happiness

I'm constantly buying beautiful, seasonal, local fruit at our local market. I love to enjoy it that day on its own but what do you do when you have fruit that's not exactly at the height of freshness but still completely good? You put it in something else, of course. There's something about a super-ripe strawberry that isn't the most appetizing raw but it's bursting, juicy flavor is a welcome addition to a fruit crumble. Now, you can always use fresh fruit for this recipe-it will still be fabulous, but there is something about that ripe-ripe fruit that just sings when baked. And this is seriously the best fruit crisp/crumble I have ever had, let alone made. Ignore any previous crisp/crumble recipes you may have tried-(even the one I posted almost a year ago on this very blog!) because they can't hold a candle to this one. You can, of course, use any combination of fruits that pleases you. I did a strawberry-raspberry crumble but am looking forward to doing a strawberry-rhubarb next and then perhaps a peach-raspberry...My thanks go out to Nigella lawson for the recipe this is based on and to Deb from SmittenKitchen for publishing her version and thus bringing it to my attention. Seriously, ladies. Thank you.

DESPERATE HOUSEDIVA'S FAVORITE FRUIT CRUMBLE

Crumble Topping:

2/3 cup white whole wheat flour

2/3 cup all purpose flour

1 tsp baking powder (I think this is what makes the topping so perfect-it adds a bit of lift and fluff)

3 Tbsp sugar

3 Tbsp brown sugar

large pinch of salt ( you may prefer a small pinch, but I like my sweets to have a bit of salt)

1 stick of butter, melted

Fruit Filling:

1.5 cups of a favorite fruit, cut into small pieces (any berries or stone fruits or rhubarb)

1 cup of another fruit, cut into small pieces (any other berries or stone fruits or rhubarb)

juice of one lemon

1/2 cup sugar

3 to 4 Tbsp cornstarch

pinch of salt

Heat oven to 375. Prepare topping: In a large bowl, combine all ingredients until large clumps form. Refrigerate until ready.

Prepare fruit: Mix all filling ingredients together in pie plate or casserole of choice (a deep one.) Spread evenly.

Top Fruit with topping evenly. Bake for 40-50 minutes until topping is golden brown and topping is bubbling underneath.

Allow to cool slightly or to room temperature and enjoy!