RECIPES | BEET THE RUSH | BREAKFAST | DESSERT
STONE FRUIT CRUMBLE
Crumble is my kind of comfort food. If I could have only one dessert for the rest of my life, it would definitely be some kind of crumble with vanilla ice cream. So, if there’s some ripe stone fruit at my disposal, I will be thinking of crumble. It is delicious with yogurt, for breakfast, or with ice cream, for dessert. Or by itself, anytime.
STONE FRUIT CRUMBLE
Course: DessertDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
4 cups stone fruit (I used peach, plum and apricot)
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
1 tablespoon corn starch
1 cup flour
1 cup rolled oats
½ cup light brown sugar, packed
½ cup almonds
100g butter
1 teaspoon vanilla extract
1 tablespoon demerara sugar
Directions
- Heat the oven to 200ºC (400ºF).
- In a baking dish, mix 4 cups of chopped stone fruit, ¼ cup of light brown sugar, 1 teaspoon of vanilla extract and 1 tablespoon of corn starch. Bake for 20-25 minutes.
- Meanwhile, to a food processor, add 1 cup of flour, 1 cup of rolled oats, ½ cup of packed light brown sugar, 1 teaspoon of vanilla extract, ½ a cup of chopped almonds and 100g of cubed butter. Mix for about one minute, until you achieve fine crumbs.
- Spread the crumble mix on top of the fruit. Sprinkle 1 tablespoon of demerara sugar and bake for 15 minutes, or until golden.
Notes
- If possible, use the plastic dough tool of the food processor for this recipe. If not, the blade is probably fine.
- If you don’t have a food processor, crumble the butter and the dry ingredients in a bowl, rubbing them with your hands.
- The butter should be cold.
- You may use any combination of stone fruit, or just one type of fruit. Just use what’s available. The fruit should be ripe, otherwise, you may need to add some sugar.
