For those of you who are following my Facebook page, you would know that I am out of town on a vacation. As much as I am enjoying spending time with the family & sight-seeing one of the best parts about this trip has to be all the yum food that I get to try out. Mashed avocado on toast for breakfast, fresh berries for snacks, hand-made ravioli with a delicious cream and fresh mushrooms, the Shroom burger at Shake Shack, the cereal milk soft serve from Milk Bar are just some of the things I have been able to try. The cereal milk tastes just like the leftover milk at the bottom of your cereal and is such an unique experience that one needs to try it at least once.
Just a few days ago we visited this farm/orchard where we could pick fruits & vegetables by ourselves. Taking rides in a hayride we were taken to different parts of the farm from where we could pick either vegetables or fruits depending on what was in season and ripe. Peaches, plums, grapes, corn, apples, peppers, tomatoes, eggplant etc were just a few of the options available.
The first thing we decided to pick were the peaches & plums. We were checking out the produce that other people were bringing and the peaches looked so beautiful and the moment we entered the orchard we could smell how good they were.
We had some the moment we were home but the rest I wanted to use in a dessert and the first thing that came to mind was a fruit crumble. A simple dessert that’s all about the actual fruit flavor. Decided to make a peach & plum crumble and add some oats in the crumble topping for an extra layer of crunch.
- For the fruit filling
- 5-6 large fresh peaches
- 3 – 4 fresh plums
- ½ cup sugar
- ¼ teaspoon cinnamon
- 1 tablespoon honey
- For the crumb topping
- 2 cups all-purpose flour
- 1 cup brown sugar (packed)
- ¼ cup rolled oats
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla essence
- 1 ¼ cup unsalted butter, melted
- Preheat your oven to 180 degrees. Peel both peaches and plums and remove the pit. Chop them into small chunks and place in a mixing bowl. Sprinkle sugar, cinnamon & honey over the fruits. Mix with a spoon and make sure that the fruits are evenly coated with the sugar. Set aside. Peel peaches by adding them in boiling water for 45 seconds, then adding them in ice-cold water. The skin will peel off easily.
- In a medium sized bowl add flour, brown sugar, cinnamon & rolled oats. Mix the ingredients with a fork. Start by drizzling a cup of melted butter and use a fork to combine the ingredients together. The remaining butter should be added a tablespoon as required. Initially the mixture will seem dry but keep mixing and it will start resembling crumbs.
- Butter the dish that you are going to serve your crumble in. Any size can be used as long as your fruit can fit into it along with the crumb topping. Just make sure the dish used is either glass, ceramic or another non-reactive material. Some sizes that you can use are an 8 x 8 or 9 x 9 square baking dish, an 8 inch or 9 inch round baking pan or a deep pan pie dish.
- Pour fruit mixture into the dish and then sprinkle the crumb topping over the fruit mixture.
- Bake in the oven for 35-45 minutes. The crumble is done when the toping is light brown and the fruit juices are bubbling at the edges. You can also bake for 30 minutes and then broil in the end for 5 minutes to give it an even crunchier topping.
- The crumble can be served warm or cold. If serving warm, let the crumble cool for at least 15 minutes before serving. This lets the fruit juices thicken and settle down. If serving at room temperature the fruit filling will have thickened up.