The aroma of summer fruits baking in the oven has to be one of the many joys of summer!
Scents of Summer- Peach-Nectarine-Plum-Blueberry CrumbleBy Ellen Gutman Chenaux
Servings: Serves 8
- 3 peaches, with skin on
- 3 nectarines, with skin on
- 2 red plums, with skin on
- 1/2 cup blueberries
- 1/2 lemon
- 1 cup flour
- 1 cup brown sugar
- 6 tablespoons unsalted butter, very cold, cut in cubes
- 1 cup oatmeal
- freshly grated nutmeg
Preheat oven to 350F. Grease 8 small creme brulee dishes or one medium-size gratin dish
In a food processor, mix the flour and the brown sugar. Add the butter and process until crumbly. Add the flour-sugar-butter mix to a medium bowl. Add the oatmeal and stir to combine.
Slice the peaches, nectarines, and plums into 1/4 inch slices. Mix together in a bowl. Add the blueberries. Mix again. Spoon the fruit into the individual dishes or the gratin dish.
Squeeze the lemon over the fruit. Spoon the topping over the fruit. Grate the nutmeg on the topping.
Place the individual dishes on a baking sheet. Bake the crumble for 30 minutes for the individual dishes, 50 minutes for the larger dish.
If you happen to have leftovers, refrigerate the crumble. Reheat when ready to serve. Spoon the crumble into parfait glasses, top with creme anglaise or vanilla yogurt and call it Summer Fruit Betty.