Step 1

Preheat the oven to 375°F. Grease an 8-inch square baking dish or a 10-inch cast-iron skillet with cooking spray or butter.

Step 2

In a large bowl, toss together the fruit with the flour, sugar and lemon juice. (See Kelly’s Notes for adjusting quantities.)

Step 3

Pour the fruit filling into the prepared baking dish and set it aside.

Step 4

In a medium bowl, whisk together the flour, sugar, baking powder, thyme, lemon zest and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until moist clumps form.

Step 5

Sprinkle the crumble mixture evenly atop the fruit then place the baking dish atop a baking sheet.

Step 6

Bake the crumble for 35 to 40 minutes until the crumble topping is golden brown and the fruit is bubbling. Let it cool 5 minutes then serve topped with ice cream or whipped cream.

Step 7

Any variety or combination of fruit will work great in this recipe, such as strawberries, raspberries, blueberries, peaches, plums, etc.

Step 8

Adjust the amount of flour and lemon juice in the fruit filling depending on the juiciness and sweetness of the fruit. Fruits with more liquids (such as peaches) may require more flour, while tarter fruits (such as blackberries) may require less (or no) lemon juice.