Summer is officially on the way. You know what that means? Weekend visits to my local farmers market! Some people won’t get it, but trust me when I say this – I’m crazy about fresh produce. This weekend, the markets were full of berries and plums. So fresh you could smell them from a mile away. Well, not exactly a mile away, I’m exaggerating but you get the idea.
I love fruit desserts. Especially crumbles or crisps. What I love about them is they’re so versatile. You could make them with any seasonal fruit. I make apple and pear crumbles in the fall and in spring/summer, plums, berries or even cherry crumbles. They use rolled oats and no eggs! When fruits are roasted you get this amazing concentrated fruity flavor and you don’t need a lot of sugar to sweeten them.
Here’s the original recipe I took inspiration from – Plum Berry Crumble
And here’s mine with a few changes of my own –
For the filling –
2 pounds of plums ( i cut the plums in cubes so my toddler could eat)
1/2 cup chopped strawberries
1 cup blueberries
1/3 cup packed light brown sugar (this depends on the sweetness of your fruit, mine were pretty sweet so I just added 1/3 cup)
1 tbsp all purpose flour (the flour will thicken the juices from the fruit)
1 tsp cinnamon powder
For the topping –
1 cup rolled oats ( the old fashioned type, not the ‘quick-cooking’ type)
1/4 cup all purpose flour
1/3 cup packed light brown sugar
1/3 stick unsalted butter cut into cubes
1/4 tsp salt
1/4 tsp cinnamon powder
1/2 cup of chopped walnuts or almonds
Toss all the filling ingredients and bake for 10 minutes in a 425 deg F oven for 10 minutes.
Mix all the topping ingredients by hand. Smush the butter cubes until you get a crumbly mixture and you can see little specks of butter throughout. Sprinkle the topping evenly over the fruit and bake for about 25 minutes or till the topping is brown and the fruit is bubbling.
Serve warm with some vanilla ice cream.
All is well with the world 🙂