Nectarine, Plum & Raspberry Crumble

So this week marked the official return to school and, sniff, a signal that summer is coughing up its last gasp.

Time for dessert!

This sweet-tart, vibrantly colored crumble was a last-minute request for a recent dinner party. Pressed to come up with something quickly, I tried to steer away from more complicated desserts (i.e., no pie crusts to roll out, chill, crimp, blind bake, etc.), or even complicated fruits to steam, peel, or pit (cherries would have made this arduous). The nectarine, plum and raspberry triumvirate immensely simplified the process. No food processor or pastry cutter required. Prior to baking, it literally took ten minutes to prepare. [Ed. note: Damn, woman.]

I decided on a crumble as opposed to a streusel topping [Ed. note: Am so triggered by this I do not know what I should be triggered by], because I felt this particular fruit combo would have been overpowered by a spicy oatmeal and nut topping. Love streusel for apples, pears, blackberries and even blueberries, but this fruit combo needed something simpler, more delicate.

What is the difference between a crumble, crisp and cobbler? A crumble has a shortbread cookie-like topping. A crisp's topping is streusel based, typically made with spiced oatmeal and nuts, and a cobbler has biscuit dough dolloped on top.

​Don't get me started on the Betty, pandowdy, or buckles, grunts and slumps!

PS: A year ago we broke out the Spiralizer for some healthy chicken parmesan with veggie noodles (www.moveablefeast.me/blog/healthy-chicken-parmesan-with-veggie-noodles).

PPS: Channeling the late Anthony Bourdain, things got a little NSFW with this sinful mac and cheese (www.moveablefeast.me/blog/anthony-bourdains-macaroni-and-cheese).

Crumble topping inspired by Smitten Kitchen
Number of servings: 6-8

Ingredients
​Fruit Filling

• 1 pound nectarines, halved, pitted, cut into ¾-inch-thick slices 
• 1 pound red or purple plums
• 6 ounces fresh raspberries
• ¼ cup sugar
• 2 tablespoons tapioca flour
• Pinch of salt
• Vanilla ice cream 

Crumble Topping

• ½ cup unsalted butter, melted
• 6 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 ⅓​ cups all-purpose flour
• Two pinches of salt

Directions
Crumble Topping

1. In a medium size bowl, stir sugar, baking powder, flour, salt and melted butter  together with a fork until crumbs form. Set aside.

Fruit Filling

1. Position rack in center of oven and preheat to 375 ºF.
2. Combine nectarines, plums, raspberries, sugar, and tapioca in large bowl; toss to blend.
3. Transfer mixture to a 11 x 7 x 2-inch baking dish. Sprinkle topping evenly over fruit.
4. Bake until fruit mixture is bubbling and topping is golden brown, about 40-50 minutes.
5. NOTE: the crumble topping will brown before the fruit is finished baking. Once it reaches the brown color that you want (this might take 25-30 minutes), take a piece of foil and lay it very loosely over the crumble.
6. Cool 30 minutes.
7. Serve at room temperature [Ed. note: Oh boy the return of ROOM TEMPERATURE] with vanilla ice cream.