Pineapple Raspberry Crumble

 One of my all time favorite desserts is any kind of baked fruit with a crumbly topping, topped with vanilla ice cream. Crisps, brown betties, pan dowdies, slumps, grunts, buckles, I love them all. (yes, they are all names of fruit desserts lol)
But here's the thing... I've always thought of crisps and crumbles to be the same thing, depending on what side of the pond you live. In America we say Apple Crisp, but say, in England, they would call it an Apple Crumble. But then I found this recipe on a blog called Pretty Plain Janes. It's a crumble, but it's not a crisp, so I stand corrected! It appears that all crisps are crumbles, but not all crumbles are crisps! Usually when I make a crisp, I add cinnamon, and oats, and brown sugar, but this crumble topping is just flour, butter, and sugar. And OMG it's freaking AMAZING. Why have I never thought to do this before? Game changer! I've already decided that this will be the topping for every crumb topped fruit pie in my future. FABULOUS.
 Oh, btw, I didn't do it exactly as it was listed in the original. (c'mon, you know me by now, right?) First of all, I used raspberries instead of strawberries. Why? Because I was cooking for my friend AJ who told me that he likes raspberries! It's all about playing to your crowd, people! Also, I didn't make it in an 8x8 pan (as you can see), and I may or may not have had a slightly heavy hand when measuring the crumble ingredients. More is more!
 So, give this one a try and let me know how you like it. It's perfect for your summer cookouts or BBQs. I promise you your friends and family will devour it! Oh! and don't forget the vanilla ice cream! It's a must!



4 cups chopped fresh pineapple
2 cups fresh raspberries
1 cup plus 2 tbs flour
1 cup plus 1 tbs sugar
1/2 tsp salt
1 stick unsalted butter


 Preheat oven 375ºF. Grease an 8" square pan. Toss pineapple and berries in a bowl with 2 tbs flour and 1 tbs sugar. Pour into prepared dish.
Combine remaining flour, sugar, and salt in separate bowl. Add butter and combine with hands until a crumbly texture forms. Spread evenly on top of fruit. Place in oven for 25 to 30 minutes or until top is golden and your home smells like tropical cake. Let set 10 minutes before serving.




Tips:
For the crumble topping, the original stressed that you have to use your hands to combine the flour mixture with the butter. in order to get it just right. Being the rebel that I am (lol),  I just threw everything into a food processor and buzzed it until for about 20 seconds until it came together. It came out perfectly!
It seems to me that this would work perfectly with pretty much any fruit or fruit combination. Blueberries, peaches, mangoes, and yes definitely strawberries. Mix and matchn'em up however you like, and as always go for whichever fruit looks the freshest!
If you're feeding a crowd, just double the whole recipe and bake it in a 9x13 pan.