Fruit Crumble!

This is so good, it can be a dessert too. But it can also be a healthy breakfast, served with some yogurt.

For Filling:

6 cups blueberries, cherries, apples, peaches, strawberries, raspberries, rhubarb, or a mix of anything you like.
1/2 cup sugar
1 tablespoon cornstarch, or 2 if you want a thicker filling.
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1.2 teaspoon vanilla extract.

For Topping:

3/4 cup all-purpose flour
1/2 cup rolled oats
a pinch of salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup brown sugar
optional: a bit of mollases for a gooeyer topping, and some crushed almonds or pecans.

1. grease a baking dish, preheat oven to 375 F.

2. mix and mash together filling, then blend together topping.

3. add filling, then top with oat topping. 

4. Bake for about an hour, transfer to a rack to cool for 30 minutes or so before serving. 

NOTES:

for peach crumble, add some cream into the bottom, and add coconut flakes to the topping.

for apple crumble. add brown sugar to the filling instead of white, with some cinnamon and nutmeg.

for raspberry or strawberry crumble, feel free to add some chocolate chips to the topping. it's going to be a gooey, delicious mess anyways.