Stone Fruit Crumble
I cannot think about the harvest season without thinking about a tasty crumble. My mother taught me to make apple crumbles as a child in London. The recipe was handed down to her by my father’s mother, Ilse. If ever there was a comforting dish, this is it. In those days we would go for great long walks across London’s parks, returning home with chilled fingers and toes and everything else in between. A hot cup of tea and a spoonful of crumble would instantly thaw us out. We would delight in the crumbles’ spices and buttery crust. Coastal California may not be as cold or damp, but the pleasure we derive from this dessert is undiminished. This version uses late-season stone fruit but can be made with apples and pears too.
Stone Fruit Crumble
Ingredients
For the Fruit
- 2 pounds stone fruit, pitted and chopped
- Zest and juice of 1 lemon
- 1 teaspoon cinnamon
- ¼ cup sugar
- ⅓ cup water
For the Crumble
- 10 ounces all-purpose flour, unbleached
- 9 ounces butter, cut into little pieces
- ⅓ cup sugar
- Sprinkling of additional cinnamon and sugar
Instructions
- Preheat oven to 400°F.
- Place all the fruit ingredients in a deep baking dish (at least 1½ inches deep and 9–10 inches in diameter) and toss to combine well.
- To make the crumble, place the flour in a large bowl. Add 8 ounces of the butter and mix it with the flour, using the tips of your fingers, until it resembles coarse breadcrumbs. Don’t worry if you have little lumps of butter left—it should look like that! Add the sugar and mix to combine. Cover the fruit with the crumble mixture. Sprinkle a little extra cinnamon and sugar over the crumble. Dot the surface with the remaining butter. Bake in the center of the oven for 40 minutes, or until golden brown. Serve with vanilla ice cream or a dollop of crème fraiche, or both!
