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# Labor Day Picnic: Apple Peach Crumble
- URL: https://www.foodsafetynews.com/2010/09/helenas-apple-peach-crumble/
- Published: 2010-09-06T01:59:03.000Z
- Updated: 2010-09-06T01:59:03.000Z
- Author: Helena Bottemiller
- Tags: For Foodies, picnic, potluck, recipe, #wp, #wp-post, #Import 2025-11-25 09:53

*Our one year anniversary is quickly approaching here at *Food Safety News*, and despite the fact that we’ve only met in person twice during the last year we’ve held 2 successful virtual picnics–one on Memorial Day and one on the 4th of July. As summer comes to a close, we’re hosting another virtual picnic.*

This Labor Day we’re pleased to introduce our new managing editor, [Mary Rothschild](https://www.foodsafetynews.com/author/mrothschild/), who is bringing one main course–[crab cakes](https://www.foodsafetynews.com/labor-day-picnic-baked-crab-cakes/). We’re thrilled to have Mary join us.

*In addition to Mary’s crab cakes, Suzanne is bringing another main course–[pork chops](https://www.foodsafetynews.com/labor-day-picnic-favorite-pork-chops/). For sides, Michelle is bringing a [roasted beet and goat cheese salad](http://www.foodsafetynews.com/2010/09/labor-day-picnic-roasted-beet-goat-cheese-salad) and Denis is bringing deviled eggs. Helena is bringing a [fruit crumble](https://www.foodsafetynews.com/helenas-apple-peach-crumble/) for dessert. Dan is bringing the [beverage](https://www.foodsafetynews.com/celebrate-labor-day-with-the-best-whiskey-on-earth/), or in his words, “The best whiskey on Earth.”*

*We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.*

Have a Safe Labor Day Weekend!

The **Food Safety News** team.

  
**Helena’s Fruit Crumble**

Here’s an easy, relatively hearty dessert I like to make, a lot. You can throw in pretty much any kind of fruit to make it your own. Adapted from an Epicurious Recipe.

![apple-crisp-prep.jpg](http://www.foodsafetynews.com/apple-crisp-prep.jpg)

Ingredients

\-2 1/2 cups old-fashioned oats  
\-1 1/2 cups golden brown sugar (I sometimes use less, up to you)  
\-1 cup all purpose flour  
\-1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes  
\-4 pounds (approximately 6) large Granny Smith apples, peaches, and/or nectarines, peeled, cored and cut into 1/4-inch slices  
\-3 tablespoons fresh lemon juice (careful to keep those lemon seeds out!)  
\-1 tablespoon ground cinnamon  
\-a dash of nutmeg

![apple-crisp-prep1.jpg](http://www.foodsafetynews.com/apple-crisp-prep1.jpg)

Optional: Ice cream or whipped cream for serving.

Directions:

Mix oats, 1 cup sugar, and flour in bowl. Add in cubed, chilled butter and mix with your hands until topping is “crumbly” – toss the bowl in the fridge to keep it cool.

Preheat oven to 375 F. Use your butter wrappers to grease a mid-sized casserole dish. Mix fruit, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl until the fruit is well-coated. Spread the fruit mixture into your greased dish, spread the crumble topping on top of the fruit.

Bake crumble until fruit is tender and topping is brown and slightly crispy. I usually start checking the crisp after 40 minutes, until it’s done. Serve warm with ice cream and/or whipped cream.

The crumble also makes a great topping for your morning oatmeal.

*Photos by Greg Cherny.*