I am in love with this dessert. It is a perfect way to use any extra stone fruit you have during summer. You’ll never again have to waste an overripe peach! I had plums, apricots, and peaches at my house when I created this recipe, but feel free to substitute with nectarines or pluots. You can choose whether or not you want to add blueberries to the recipe, or add another cup of stone fruit. The fruit bubbles with sweetness when cooked and explodes with color and fragrance. Covered with a simple oatmeal topping that turns golden brown in the oven and served with our easy-to-make Creamy Coconut Ice Cream (page 209), this dessert is sure to wow your senses. —MAREA
Serves 8
FILLING
3 large very ripe plums, medium dice
3 to 4 large very ripe apricots, medium dice
2 large very ripe peaches, medium dice
1 cup/140 g blueberries (optional) or additional stone fruit
1/4 cup/50 g packed brown sugar
1/4 cup/35 g whole-wheat pastry flour
Big pinch of ground ginger
Pinch of salt
TOPPING
11/2 cups/175 g old-fashioned rolled oats
1/2 cup/70 g whole-wheat pastry flour
1/3 cup/75 ml canola or coconut oil
1/4 cup/50 g packed brown sugar
1/4 tsp ground cinnamon
Pinch of ground ginger
Big pinch of salt
Preheat the oven to 375°F/190°C/gas 5.
To make the filling: In a 9-by-9-in/23-by-23-cm or 7-by-11-in/17-by-28-cm baking pan, combine the fruit, sugar, flour, ginger, and salt and mix until thoroughly combined.
To make the topping: Combine the oats, flour, oil, sugar, cinnamon, ginger, and salt in a medium mixing bowl and mix until thoroughly combined. Sprinkle over the fruit mixture.
Place the crumble in the oven on top of a baking sheet or aluminum foil to prevent the juices from bubbling over onto the oven floor.
Bake for 40 to 50 minutes, until the top is golden brown and the fruit is bubbly and fragrant. Let cool for 5 to 10 minutes before serving.
1 SERVING: CALORIES: 280 | FAT: 11G | CARBS: 43G | PROTEIN: 5G | SODIUM: 80MG | DIETARY FIBER: 20% | VITAMIN A: 20% | VITAMIN C: 10% | VITAMIN E: 10%
