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
More people will come if they think we have punch and crostata!
-Eric Cartman (who knows his pie substitutions)
Personally I prefer making crostatas because I like the fruit-to-crust ratio better than pies (read: I'm only in it for the crust).
Take advantage of the peak pluot and plum season with this crostata.
Adapted from: Honestly Yum
Number of servings: 6
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.