This recipe was inspired by the crumble topping in the “Baked Apple Crumble with Carrot and Raisin Spice Filling” recipe found in the recipe book, Sweet Goodness by Patricia Green and Carolyn Hemming.
I made this recipe when I realized I had a few too many packages of fresh berries in my refrigerator. The great thing about it is that you can really use any fruit you want. I used blackberries, blueberries and raspberries, but you could even throw in some peaches, apples, rhubarb, strawberries – whatever you have on hand, is in season, or needs to be used up before it goes rotten! Another thing I love about this recipe is that nothing has to be exact – you just want the toping to be crumbly, but add less or more maple syrup for desired sweetness and you don’t really need the sugar on top, but my family has a sweet tooth when it comes to dessert so I usually add it.