Thursday, November 12, 2020

Covid Crumble

While watching TV last night, I was struck by how living during a pandemic has become part of our “normal” life now. People in commercials are wearing masks, washing their hands, and social distancing. The new season of the most popular shows is starting (Yay, the Chicago 3 are back!) and they all address living in COVID times. 

How has the virus changed your life? I had a freezer stuffed with bags of fruit bought because I was afraid I wouldn’t be able to find fresh. Since that fear didn’t come to pass, I needed to find a way to use those bags of cherries, blueberries, and peaches.

Introducing Covid Crumble. This simple dessert (or breakfast!) can be made with just about any fruit, frozen or fresh. It was inspired by a recipe I found for Rhubarb Crisp in Martha’s Vineyard: Isle of Dreams by Susan Branch.


One of the greatest joys in life is finding an author who speaks to your heart. Susan Branch does that for me. I remember when her first book Heart of the Home hit the bestseller lists in the 1980s. Honestly, her style didn’t fit mine, so I didn’t pay it a lot of attention. However, a couple of years ago, I picked up a copy of Martha’s Vineyard, which is one of three autobiographical books she created from the diaries she kept throughout her life, and I was completely inspired by her words and drawings. 

👈 I love how she hand letters each word and her illustrations are beautiful. 

Now I’ve read all three autobiographies and am working my way through her cookbooks. Each brought me comfort during this unique time in history.

Pure joy! You can check out her blog here

Thanks to Susan, I now keep my own diary in a pretty notebook, with my thoughts and inspiration from others written with colorful Paper Mate Flair felt-tip pens, which don’t bleed through the paper. 

I posted the recipe for my popular Breakfast Crumble a few years ago.  This one caught my attention because it uses almond flour instead of plain flour. It also has instant tapioca as a thickener, which is an old-school trick my grandmother utilized. I often use this method when making pies. 

So far, I’ve made Covid Crumble using apples, blueberries, peaches and cherries. Each tasted great, especially topped with a little vanilla ice cream, whipped cream, or even a splash of milk (my dad’s favorite trick.)

Yield: 4 to 6
Author: Linda Ditch
Covid Crumble

Covid Crumble

Adapted from a recipe found in Martha's Vineyard: Isle of Dreams by Susan Branch, this dessert (or breakfast!) makes use of those bags of frozen fruit stored in the freezer. Fresh fruit also works well.


  • 6 cups fruit of choice, frozen or fresh
  • 1/2 cup sugar
  • 1/4 cup instant tapioca
  • Pinch of salt
  • For topping:
  • 1/2 cup almond flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped nuts of choice
  • 4 tablespoons unsalted butter, softened


  1. In a large bowl, mix together the fruit, sugar, tapioca and salt. (You don’t have to thaw frozen fruit first.) Set aside.
  2. Preheat the oven to 375 degrees F. Spray a baking dish or individual ramekins with non-stick spray and place on a foil-lined tray. Set aside.
  3. In a medium bowl, add all of the topping ingredients except for the butter. Stir to combine. Add the butter and, using your fingers, work it into the dry ingredients until it’s combined and crumbly.
  4. Pour the fruit into the baking dish, and then top with the topping mixture. Bake for 30 to 40 minutes, or until the top is golden brown and the fruit is hot and bubbly.
  5. Serve warm topped with ice cream, whipped cream, or a splash of milk.


You don't need to thaw the frozen fruit before using.

Created using The Recipes Generator

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