Fruit Jumbles Recipes

EASY MIX-AND-MATCH FRUIT CRUMBLE

Steps:

• Preheat the oven to 375°F. Grease an 8-inch square baking dish or a 10-inch cast-iron skillet with cooking spray or butter.
• In a large bowl, toss together the fruit with the flour, sugar and lemon juice. (See Kelly's Notes for adjusting quantities.)
• Pour the fruit filling into the prepared baking dish and set it aside.
• In a medium bowl, whisk together the flour, sugar, baking powder, thyme, lemon zest and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until moist clumps form.
• Sprinkle the crumble mixture evenly atop the fruit then place the baking dish atop a baking sheet.
• Bake the crumble for 35 to 40 minutes until the crumble topping is golden brown and the fruit is bubbling. Let it cool 5 minutes then serve topped with ice cream or whipped cream.
• Any variety or combination of fruit will work great in this recipe, such as strawberries, raspberries, blueberries, peaches, plums, etc.
• Adjust the amount of flour and lemon juice in the fruit filling depending on the juiciness and sweetness of the fruit. Fruits with more liquids (such as peaches) may require more flour, while tarter fruits (such as blackberries) may require less (or no) lemon juice.

FRUIT JUMBLE

Steps:

• Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
• To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
• Refrigerate until ready to serve.
• Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.

JUMBLEBERRY CRUMBLE

Steps:

• In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.

GRANDMA LELA'S CHERRY JUMBLE

Steps:

• Combine cherries, reserved juice, and 1/2 C. Sugar. Heat to boiling, add 1 T. Butter and remove from heat.
• Sift together: flour, baking powder, salt, and remaining sugar. Add water and softened butter. Combine well.
• Pour batter into well greased 9 inch square pan. Top with hot fruit mixture. Bake at 400 degrees for 40 minutes.

OLD-FASHIONED JUBILEE JUMBLES

Steps:

• 1. Chill dough if to soft. Drop by tablespoon or cookie scoop onto a greased cookie sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Careful not to over bake.
• 2. *******************VARIATIONS**********************
• 3. 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
• 4. 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
• 5. 3) Orange Cream Jumbles- Follow above EXCEPT add 1 TBS of fresh orange zest and 1 tsp. of orange extract or 1 TBS. of fresh orange juice instead of vanilla. This would work with any fruit flavor, just adjust accordingly. Lemon or lime would be amazing !!!!
• 6. 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
• 7. 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
• 8. 6) Fruit and Spice Drops- Follow original recipe EXCEPT sift with dry ingredients 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg. Mix into the dough 1 cup of cut of dates or raisins and 1 cup of chopped nuts. You may omit what you don't like and add what you do !
• 9. ***Frosting****
• 10. Blend together 1 cup of sifted powdered sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or flavoring of your choice, and add enough milk (approx. 1 TBS.) until right spreading consistency. Tint with food coloring if desired.
• 11. ****Lillian***** You can add more orange zest and either orange extract or juice to the frosting. But if you use fresh juice make sure and add it before the milk so you will know how much milk you need to add. If the frosting gets to thin, just add some more powdered sugar. Hope you enjoy this, it is sooo good. You could also do this with lemon or lime the same way.

CRANBERRY CASHEW JUMBLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. Stir flour mixture into brown sugar mixture until dough is smooth. Fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, onto prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
• Whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. Drizzle glaze over cookies.

APPLESAUCE JUMBLES

Steps:

• In large bowl, mix all ingredients except Browned Butter Glaze with spoon. (If dough is soft, cover and refrigerate.)
• Heat oven to 375°F. On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake about 10 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread with Browned Butter Glaze.
• BROWNED BUTTER GLAZE: In 1-quart saucepan, melt butter over low heat until golden brown. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water until smooth and spreadable.