July 3, 2013
This classic Americana recipe has been around since Moby was a minnow. It’s an old standby of mine, not just because it is so quick and easy to throw together, but because you can use any combination of ripe summer fruit- peaches, nectarines, apricots, plums- and you don’t even have to peel the fruit! Just keep the total quantity of fruit to six cups and you’re good to go.
The crumble is even delicious the next day- throw some Greek yogurt on top and you have a quick and delicious post 4th of July breakfast.
Mulberries and peaches in my garden.
Adapted from Jacques Pepin’s wonderful Fast Food My Way
Feel free to use any combination of summer fruit
Preheat oven to 400 degrees
3 cups mulberries
3 cups peaches or apricots
½ cup sugar (divided)
4 tablespoons all-purpose flour (divided)
24 +/- fresh peppermint leaves (optional)
1 cup granola
5 tablespoons unsalted butter, room temp
Vanilla ice cream or crème fraiche
Put the stone fruit and berries in a bowl with ¼ cup of the sugar, 2 tablespoons of the flour, and the mint leaves (if using). Mix well and transfer to a 6-cup-capacity gratin dish or glass baking dish.
Put the remaining ¼ cup sugar and 2 tablespoons flour, the granola and the butter in a small bowl and combine with your fingers until well mixed. Sprinkle over the fruit.
Bake for about 35 minutes, or until the fruit is bubbling and the topping is browned. Serve with the sour cream or crème fraiche.
