We’re loving the sunshine & warm Summer days & most of all we’re loving that our favorite, fresh ingredients are in season. Having grown up in a country, where it’s Summer almost all year long, fruits like berries, nectarines, peaches & plums remind me so much of weekend BBQs outdoors! So, during the very Summer months in San Francisco, I make the most of it - being sure to include fresh seasonal fruit in as many recipes as I can.
Just a few weeks ago, we shared our favorite ways to share fruit for a potluck & we recently shared our Raspberry Whoopie Pies box - watch the video to make it - yum!
The recipe I’m sharing with you today is Summer Fruit Crumble. It is a super easy dessert to whip up when the guests come by & requires very few ingredients. You can even prepare it ahead of time & pop it in the oven before serving. It’s the perfect dessert to finish a BBQ or outdoor dinner party, fresh, naturally sweet & delicious!
Here’s how you make it!
Summer Fruit Crumble
What you’ll need:
For the filling:
- 6 - 7 cups of any stone fruit or berries - I love using a mix of nectarines & raspberries Tip: In the winter months, you can swap fresh fruit for frozen berries - it’s just as tasty!
- 3 tbsp honey
For the topping:
- 6 tbsp unsalted butter
- 1/4 cup light-brown sugar
- 3/4 cup - 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Crushed nuts (optional)
Preheat the oven to 375°F.
Chop your fruit into bite size pieces. I cut nectarines into crescent shapes, rather than diced squares because I love the shape! Leave your berries whole.
Spread your fruit in an even layer along the base of an 9-inch square baking dish.
Tip: You can make this recipe bigger or smaller, just spread enough fruit to cover the base of any dish.
Drizzle your fruit with honey, you can use as much or as little as you like depending on how sweet you want this dessert. The juices from the fruit will release as they are baked adding more natural sweetness. Set aside.
In a large bowl, whisk together your brown sugar, flour, salt & cinnamon. Then, cut your butter into tablespoon pieces and add to the bowl. Use your fingertips (or a fork) to squeeze the butter together with the dry ingredients, until you have a mixtures that looks like pieces of coarse, wet sand.
Sprinkle your topping in an even layer over your filling.
Tip: My dad loves it when I add crushed almonds on top, but my sister does not! So, I add almonds over half the dish. If you do add nuts, be sure to watch the topping closely, as they tend to brown faster than the crumble.
Bake until the fruit juices are bubbling & the topping is golden brown, approx. 30 minutes.
Tip: If you want your fruit to bake longer, but you’re topping is already golden, place piece of foil over the top to protect the topping from burning.
Be careful when serving, the fruit will be very hot! You can use the fruit juices to top vanilla ice cream - yum!
What fruit desserts do you love baking in the Summer?
xoxo
Chloe & The SoBakeable Team
