Roasted Fruit Crumble + Summertime Scenes
A late-summer fruit dessert that’s lush, light, and just sweet enough.
If you’re anything like me, you’ve got a bowl of random fruit sitting around—some of it perfect, some of it… well, let’s just say they’ve seen better days.
I buy plums, nectarines, peaches, and cherries with the best intentions…then they sit on the counter all week, staring me down.
Cue the fruit crumble.
It’s an easy choice, especially if you happen to have some crumble topping in the freezer (and I usually do).
See those little wrinkles on the cherries?
This fruit is practically begging to be made into a nice, warm, homey crumble. It also means it’s extra juicy and sweet.
And here’s my official taste-tester, reporting for duty.
Almost any size of a well-buttered vessel will work for this crumble, it’s all very flexible and easy.
It comes out of the oven all warm and golden like this.
I just want to snuggle it.
The fruit is jammy, the crumble has worked its magic, and all you need now is some whipped cream or ice cream alongside.
But first, a little scroll through summer…..
My tomato plants have been abundant this year which is nothing short of thrilling.
I’ve been busy canning salsa and tomato sauce—little jars of summer I’ll be so glad to have in January.
Doesn’t this peach tree I spotted look straight out of a painting?
Meanwhile, my coneflowers are at their peak—bright, bold, and gorgeous.
Eggplants are coming soon to the garden too—looking way too pretty to be real.
Hey, thanks so much for reading! Here’s to soaking up every last glorious drop of summer before it slips away.
ROASTED FRUIT CRUMBLE
This roasted fruit crumble comes together easily, and uses almost any stone fruit you have on hand.
Crumb Topping Ingredients
• 1 cup all-purpose Flour
• 1/2 cup Brown Sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon ground Cinnamon
• 1/4 teaspoon Salt
• 1 stick Butter (8 tablespoons) unsalted, room temperature
Fruit Filling Ingredients
• 6 cups of sliced stone fruits, with pitts and/or seeds removed. Use cherries, plums, peaches and nectarines in any combination. Cut the fruit into bite-sized slices.
• 1/2 cup brown sugar or more, depending how sweet your fruit is. Add another quarter to half cup of sugar if that’s the case.
• 2 heaping tablespoons cornstarch (if your fruit is really juicy, use a total of 3 tablespoons)
• 1 teaspoon vanilla extract
• 1/2 teaspoon (one-half teaspoon) ground nutmeg (optional, but so good)
Preheat the oven to 375F.
Prepare a 9x 9” (inch) or 11x 7” baking dish by generously smearing softened butter on the bottom and up the sides with a pastry brush or your fingers. When ready to bake, set the baking dish on a large baking sheet to catch any bubbly drips.
Make the Crumble Topping
In a large bowl, whisk the flour, sugar, baking powder, cinnamon and salt together. Slice the butter into pieces and toss together with the rest of the ingredients, and then using a fork, a pastry cutter or your fingers, work the butter into the dry ingredients until large crumbs form.
(Note: Crumb topping can be frozen in an airtight container or freezer bag for up to 3 months.)
Make the Fruit Filling
In a large bowl, add the stone fruits, brown sugar, cornstarch, vanilla extract, and nutmeg and toss together just until combined.
Add the fruit to the prepared baking dish, then sprinkle the crumble topping evenly over the fruit. Set the baking dish on a large baking sheet.
Bake for 35-40 minutes, or until golden brown on top. Cool for 20-30 minutes before serving.
Serve warm or cold with whipped cream or ice cream.
* Crumb topping lightly adapted from thekitchn.com