Crust

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • pinch o’ salt
  • cinnamon

Fruit

  • 4 cups fresh fruit (~6-7 apples)
  • 2 Tbsp corn starch
  • 1/2 cup sugar
  • 1 Tbsp lemon juice

Set aside 3/4 cup of crumb mixture (for the top of the fruit). Push the rest on the bottom of the pan. Pile on the fruit, then the remaining crumbs. Bake at 425 for 30-40 minutes.