Based on a Smitten Kitchen recipe, (https://smittenkitchen.com/2007/05/crumbling-crisp-convictions/) but that one is a strawberry-rhubarb crumble, for spring, and I’m recommending summer fruit – blueberries, peaches, plums, cherries. I did a few things differently in the method, too.
The original says 6 to 8 servings; you might get more than that, with ice cream.
For the topping:
1 1/2 cups flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons light brown sugar
A few grates of nutmeg
About 1 teaspoon finely grated lemon zest lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
pinch of salt – or use salted butter
For the filling:
4 to 4 ½ cups pitted and sliced fruit – peeled if you use peaches* (cherry-peach or peach and plum are especially nice)
2-3 tablespoons lemon juice from the lemon you zested for the topping
8-10 TBLS sugar, depending on the sweetness of the fruit
3 tablespoons cornstarch
2 tablespoons flour
Pinch of salt
Heat oven to 375°F. Make topping: Combine the flour, baking powder, sugars and lemon zest in a bowl. Stir in the melted butter with a fork until you have formed small and large clumps. Refrigerate or set in the freezer while you make the filling.
Make the filling: Toss the fruit, lemon juice juice, sugar, cornstarch, flour, and salt together in a bowl. Scrape the filling into a shallow baking dish that holds about at least a quart. Bake the filling until it is bubbling around the edges – about 20 minutes. Remove the baking dish from the oven and get the topping from fridge or freezer, and crumble it over the fruit with your hands, so get all sizes of crumbs. Put the dish back in the oven and bake until crumble topping is golden brown and fruit is bubbling underneath, about 20 – 25 minutes.
Eat with ice cream.
*To peel peaches, place them in a medium pot that will hold all of them comfortably. Cover them with cold water, then remove the peaches from the water, place the pot on the stove, and bring to a full boil. Drop the peaches in and count to 30 slowly. Pour the hot water out in the sink, and flood the pot with cold water. As soon as you can handle them, pull the skins off the peaches (they should come off easily). As you skin the peaches, slice them into the bowl you’ll use to mix up the filling.
For Orange Tree Imports, Farmers’ Market to Table class, August 2019