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Chef Flo's Fruit Crumble Cooking Class

Zoom link will be provided to those interested!

This is the second event that Kitchen Commons has supported by Florence Jenkins, who began hosting virtual cooking events with her church during quarantine. The recipe is super flexible and can be used for whatever local and seasonal fruit you can get your hands on! There is also an additional recipe for homemade whipped cream!

Fruit Crumble Recipe

Servings: 6-8 8 / Prep Time 20 minutes / Cook Time 35-40 minutes / Total Time 1hr.

6 to 7 cups fruit, enough to almost fill pan.
(If possible, use in seasonal fresh local fruits – Berries (Blue Berries, Black Berries, Raspberries,
Strawberries), Peaches, Cherries etc...
1/3 to 3/4 cup granulated sugar, depending on the sweetness of the fruit
1 to 3 tablespoons cornstarch, depending on juiciness of fruit
¼  teaspoon Cinnamon
¼ teaspoon Nutmeg
Juice from 1 freshly squeezed Lemon
Crumble Topping:
3 cups Flour
1 ½ cups Brown Sugar
2/3 cups Powder Sugar
½ teaspoon Salt
½ teaspoon Cinnamon
3 sticks Unsalted Butter (Room temperature) - (A portion of this butter will be used to coat the baking

Heat oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and
heat to 375°F. - Coat a 9x9-inch or 11x7-inch baking dish with butter; set aside. (Use whatever
baking dish you have.)
Prepare the fruit filling. If necessary, dice the fruit into bite-sized pieces, removing any stems,
seeds, or inedible parts. Toss the fruit with sugar, lemon juice, cornstarch and spices in a large
Pour the fruit filling into the baking dish. Transfer the fruit filling into the baking dish.
Prepare Crumble Topping. Whisk the flour, sugars, cinnamon and salt together in a large bowl.
Cut the butter into a few large pieces and toss these in the dry ingredients.

Whipped Cream Recipe
Yields 2 cups / Prep Time 5 minutes

1 cup Heavy Cream or Heavy Whipping Cream
2 tablespoons Powder Sugar
½ teaspoon Vanilla Extract
Fresh Sprig of Mint (Optional for garnish)
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream,
sugar, and vanilla extract on medium-high speed until it reaches a stiff consistency.
(If using a stainless steel bowl, it’s best to first chill the bowl in the freezer)
Place ingredients in a high power blender. Whip on high speed for about 30 seconds or
until cream has thickened.

*Mixing Equipment
*Plastic Storage Container

Chef Flo's Fruit Crumble Cooking Class

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