Jun 18 2010
A favorite recipe from the archives!
During the summer when it’s unbearably hot, most people probably wouldn’t even consider turning on their oven. I am not most people.
I had some peaches and raspberries that were just beyond the peak of ripeness; if I didn’t eat them or cook with them, bacteria would be happy to enjoy those fruits instead. I simply couldn’t let delicious fruit go to waste!
In such a state of emergency, I think you’ll understand that I really had no choice, I had to turn these fruits into a dessert. My favorite quick, easy, and delicious fruit dessert is hands-down the crumble.
But I’m very picky about my crumbles. If I have apples or pears on hand, I like making a crisp with an oat topping, but for stone fruits and berries…oats simply do not belong. These fruits are so delicate that they just beg for a topping that isn’t too heavy.
Enter the crumble.
Summer Fruit Crumble
2 peaches, sliced
4 oz raspberries
4 oz blueberries
2-4 T sugar
1 T flour
2 tsp orange zest
2 T freshly squeezed orange juice
4 T flour
4 T sugar
4 T unsalted butter, slightly softened
Preheat oven to 375*F. In medium bowl, combine peach slices (no need to peel the peaches), raspberries, blueberries, sugar, flour, salt, orange zest, and orange juice. The amount of sugar you use will depend on how sweet the fruit is. Sample a piece/small slice of each and adjust sugar accordingly. Set aside.
Add the flour, sugar, and butter to a small bowl. With your fingers, pinch the mixture together to form crumbles.
Divide the fruit mixture among 4 ramekins and top with the crumble mixture. Bake for 20-25 minutes, or until the crumble starts to brown and the fruit bubbles up along the edges.