Summer Crumble

One of my favourite and about the only dessert I really love is a fruit crumble or tart with ice cream. I remember when I was a young fella our neighbour, Mrs’s O’Regan, would make the best apple tart. I could smell it cooking in the oven and with out fail she’d always stick her head over fence and tell me to come over. Man was that good. This is one of those indelible memories I have as a child that connects me to food.

The fruits I used here I got from a local farm, Tenerelli Orchards. I catered a party last weekend where they donated some fabulous nectarines and apricots.  Though I had eaten a bunch of the left overs & of course shared some with my neighbours, I still had plenty left to make a few recipes. Check out last week’s Chipotle Salmon Burger with Stone fruit salsa.

RECIPE:

Serves 4

3 nectarines (Diamond bright variety)

3 apricots (Golden sweet variety)

1 tbsp honey

4 tbsp water

Crumble Topping:

2/3 cup all-purpose flour

2/3 cup old fashioned style oats

1/4 cup light brown sugar

1 teaspoon ground cinnamon

1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

DIRECTIONS:

Preheat oven to 380°F.

Begin by removing the pit from the fruit by either cutting around it or by cutting the fruit in half and removing it. Cut nectarines into 8 slices and apricots into 4.

Preheat large skillet on medium heat for 1 minute. Add fruit, water and honey and cook fruit for 4-5 minutes until beginning to breakdown but fruit still holding their shape.

Meanwhile, in a large bowl add flour, oatmeal, cinnamon and sugar and mix thoroughly. Begin to add the butter and with clean hands start rubbing the butter into the flour creating almost a breadcrumb look. It should take 3-4 minutes to achieve desired consistency.

Divide the fruit mixture evenly between individual ramekins and sprinkle crumble topping over.

NOTE: The filling and the crumble topping can be done ahead of time and assembled just before heating.

Pop in the crumbles into the oven for about 20 minutes if cooking straight away or about 30 mins otherwise. If it’s golden and bubbling you’re good to go.

Serve with ice cream and tuck in!

All recipes are made with the finest quality farmers? market whole foods, natural and non-processed ingredients as much as possible.