OMG. I am SO very sorry for all of the dessert recipes lately. Said NO ONE ever! Who doesn't love a fresh, fruity dessert on a hot, summer night? Summer just wouldn't be summer without a crumble that's heaped full of the gorgeous array of fruit that's so ridiculously cheap right now. They're really like the queen of all quick and easy summer desserts.
I kind of over did it on nectarines the other day - I think they were about $0.79 a pound. Can you blame me? So of course, they were the star of the show. And because variety is the spice of life, I tossed in some blackberries. And if that wasn't enough, I somehow won a lovely package of gold kiwifruit from the wonderful folks at Zespri - so naturally they had to be invited to the crumble party too.
In traditional fruit crumbles (or crisps if you prefer), the base is just fruit, usually tossed with a little bit of sugar and flour or cornstarch to thicken the juices as they cook. It's the crumb topping that kills you (not literally).
Crumble topping features lots of flour, brown sugar and of course, butter to make it all crumble-y. As much as I love all of the above, I felt compelled to lighten it up a bit, so the flour was reduced and switched to whole wheat, ground oats and nuts were added for a bit of texture, I also used less sugar (cause the fruit was so sweet and ripe), and just a bit of coconut oil instead of the usual pound of butter.
The result was pretty darn delicious, if I do say so myself! Of course, since this is healthied up, you can splurge on a scoop of vanilla ice cream to top it if you like. I had some Honey and Sea Salt Labneh in the fridge, which was also perfect (and maybe just a bit healthier than the ice cream).
Summer Fruit Crumble
- 3 large nectarines sliced into ½ inch thick slices
- 3 medium golden kiwifruit peeled and sliced into ½ inch thick slices
- 1 cup blackberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup rolled oats
- ¼ cup whole wheat flour
- ¼ cup sliced almonds
- ⅓ cup brown sugar
- ¼ cup coconut oil
- pinch of kosher or sea salt
- Preheat the oven to 350 degrees.
- In a large bowl, toss together fruit (no need to peel the nectarines), cornstarch, sugar, lemon juice and lemon zest. Set aside.
- In the bowl of a food processor fitted with the chopping blade, combine the oats, flour, almonds, and brown sugar. Process until the mixture is well- combined and crumbs.
- Add the salt and coconut oil, and pulse about 5-6 more times until mixture resembles wet sand.
- Spread the fruit and any juices over the bottom of a glass pie plate.
- Rub the crumb mixture together with your fingers to form some large crumbles. Sprinkle the crumb mixture and large crumbles over the fruit.
- Bake for about 35 to 40 minutes until the top is brown and crisp, and the juices are bubbly.
- Serve warm or at room temperature.
Do you call it a crisp or a crumble? What kind of fruit do you put in yours?