Seasonal Fruit Crumble
Serves
8-10
Cooked
fruit is comforting and nourishing, and this dessert is all that. Pick
the fruit of your choice from the list below and follow the recipe. Single fruits are heavenly, but for fun I’ve simply paired a
few seasonal fruits together. There are
more possibilities!
Winter: Apple-Pear
Spring: Rhubarb-strawberry
Summer &
Fall: Peach-Raspberry or Plum-Raspberry
or Cherry-Chocolate or mulberry-apple
2
pounds hard fruit, cut in 1/2, seeded or pitted, and cut in 1-inch wedges or
chunks
2/3 C granulated sugar, divided
1 ¼ C all-purpose
flour, divided
2 TBL orangejuice
½ pint fresh berries
(if using)
1/3 C light brown sugar,
packed
*
¼ tsp kosher salt
8 TBL (1 stick) cold unsalted butter,
diced
½ C old fashioned cooking oats
½ C sliced blanched almonds, plus extra for
sprinkling
*
½ C dark chocolate chips (ONLY for cherry
crumble)
1.
Preheat the
oven to 350ºF.
2.
In a large bowl, combine the sliced fruit,
1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well (add extra flour if
fruit is extra juicy). Add the berries, if using, and toss lightly. Pour into a
9 x 12 by 2-inch baking dish.
3.
For the topping, place the remaining 1 cup
of flour, the remaining 1/3 cup of granulated sugar,
the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a
few times to combine. Add the butter and pulse until the butter is the size of
peas. Pour the mixture into a bowl, add the oats, and work it with your hands
until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
4.
Spread the topping evenly over the fruit,
making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40
minutes, or until the fruit is tender and bubbly and the topping is golden
brown. Serve warm or at room temperature.
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