Crumble

After our epic southern feast, we had to have dessert. That's just the way it's done. Bobby made this crumble for us. About 6 months ago we found the recipe on the back of a package of frozen rhubarb, when, while grocery shopping, we both decided since neither of us had ever eaten rhubarb we should give it a try. The original recipe called for the standard half 'barb/half strawberry mix, but we've used pretty much every fruit under the sun since then. This is a mixture of frozen blackberries, raspberries, and strawberries with some fresh blueberries thrown in to the mix. The topping is just equal parts flour to sugar, and then enough of a fat- sometimes we use oil, sometimes we use vegan butter- to make the dry mixture form crumbles. Mix about a tbsp each of sugar/flour in with the fruit, top with the crumble mixture, and bake. The time varies *wildly* depending on how much fruit you use, the ratio of frozen to fresh, and how deep the dish is. We usually just cover the bottom of a 9 inch square pan, that way things don't get too soggy. Serve with a good scoop of vanilla coconut milk ice cream!