There is a bountiful assortment of fruits and vegetables that have graced the shelves at the grocery store. Voluptuous berries of all kinds – blackberries, blueberries, strawberries, raspberries – are at their peak during the summer months. Peaches and plums are juicier and sweeter than ever before. And the tomato and corn… I just can’t get enough!
When it comes to the fruits of the season, I find just as much joy in eating them as is than I do cooked. But if the opportunity comes up to prepare a dish with such fabulous ingredients, I can’t resist.
The key to summer cooking is rusticity. You want each component of the recipe, especially those gems coming from the Earth, to shine. And berries need no help in this department. A sprinkle of sugar, a squeeze of lemon juice, and a crisp buttery topping.
It’s the simplest dessert recipe in the world… one that anyone can make… and it will make you shudder with pleasure.
Before leaving you with this crumble recipe, I wanted to thank everyone for their kind comments on my photography post. We’re all in this whole thing together… we’re constantly learning and developing our style.
A great resource that I wanted to bring to your attention are some posts from my friend Sylvie at Gourmande in the Kitchen. She is working on a series of entries on photography and her first two are up:
Both are very useful posts that I think you will all enjoy.
Plum and Berry Crumble
1 pint blackberries or black raspberries (I’ve tried this with both and their equally delicious)
1 pint blueberries
5 plums, cut in half, pitted and then cut into 1 inch pieces
Juice of 1/2 a lemon
1 1/4 cup granulated sugar
1 cup flour
1/2 cup oats
1/4 cup sliced almonds
1 1/2 tsp cinnamon
1/2 tsp salt
1 stick unsalted butter, melted and slightly cooled
Preheat the oven to 375 degrees.
Using 1 tablespoon of butter or cooking spray, grease a 9 inch glass pie plate.
Place the berries and plums into a large bowl, toss with 1/4 cup sugar and spread across the pie plate. Drizzle the lemon juice over fruit.
In another bowl, add the remaining dry ingredients. Using a fork, mix the topping ingredients while drizzling the butter in, until it begins to come together. Sprinkle the topping over the fruit and pat it down until it has completely covered the pan.
Bake for 25-30 minutes, or until the top has turned a slightly golden-brown. Serve warm with ice cream.