Isn't it amazing how our tastes change from season to season?
In the winter, I never think about fruit. Winter is all vegetables for
me, and in all sorts of warming comfort food dishes. Once the weather warms though, I can't wait to sink my teeth into the fruits of summer.
I am a big “stone fruit” fan, and, yes I love every one of them from the myriad available. This morning I was eyeing two boxes of stone fruits from Melissa's, one package of plum bites, and the other of peach bites. At the same time that I was eyeing these, I was thawing a bag of frozen raspberries that my dad found in his freezer and gave to me. The wheels started turning, and thus I give you, the amazingly easy, super delicious, Stone Fruit Crumble with Raspberries! This, my friends, is how a recipe is born. Served hot or at room temperature, with ice cream or not, it is a wonderful taste of summer that everyone will enjoy.
Stone Fruit Crumble with Raspberries
3/4 cup all-purpose
flour
3/4 cup sugar
1/2 cup macadamia
nuts
Pinch of salt
1 stick cold
unsalted butter, cut into ½” cubes
1 bag frozen
raspberries, thawed and drained
1/4 -1/2 cup granulated
sugar
Preheat oven to
425°F.
Pulse flour, sugar, macadamias,
and salt in a food processor until nuts are chopped and all is mixed. Add butter
and pulse until mixture begins to clump.
Place fruit in a
medium mixing bowl and toss gently with sugar.
Taste the mixture to avoid over or under sweetening. The amount you need depends upon the tartness of your fruit.
Spread fruit in an 8” deep-dish pie plate
and cover evenly with topping, mounding in the center.
Bake crumble in
middle of oven until fruit is bubbly and topping is golden brown, 25 to 30
minutes. Cover with foil if topping begins to get too brown.
Serve with a scoop
of vanilla ice cream.
This post is linked to:
2 comments:
Beautiful! Love this idea for the crumble - so many crumble recipes call for oats, and I love oats but not in my crust. :)
Hi Patti,
What a fabulous dessert, we will love it! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
Miz Helen
Post a Comment