Crispy Fruit Crumble

Recipe by Akasha Richmond, Hollywood Dish

4 pounds medium peaches, nectarines or pears, peeled, pitted,
and cut into 1-inch slices
1/4 cup sugar
1 Tablespoon unbleached flour, plus 1 cup for the topping
zest of 1 lemon
1 Tablespoon fresh lemon juice
3/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
6 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup crispy brown cereal*

Preheat oven to 375˚. In a large bowl, combine the fruit, sugar, 1
Tablespoon flour, lemon zest and lemon juice. Place the mixture
in a 9-inch pie pan or similar-sized dish. In another bowl,
combine the remaining 1 cup flour, brown sugar, oats, cinnamon
and salt. Add the cold butter and mix with your fingertips until
the mixture resembles coarse meal. Mix in the brown rice cereal.
*Some finely chopped nuts would substitute nicely. Spread the
topping over the fruit. Bake for 30-35 minutes or until the topping
is browned and the fruit begins to bubble. Let cool for 15
minutes, serve warm or at room temperature. The crumble is
great served with a good gelato or ice cream.