It’s not summer without a fruit crumble
June 24, 2014
By Maria Nelson
Now that summer fruits are in season, if you are at all like me, you are clamoring to enjoy them any way you can.
Fruit consumption goes way up for us this time of year. We try to cram as much delicious fruit into each meal at breakfast, lunch and dinner, with fruit for snacks in between. In years past, I’ve always felt a little guilty about all the fruit we consume. It’s just so simple, so fresh and so incredibly delicious that I get a little lazy on the rest of the food options available to us.
We are blessed in the Northwest with an abundance of local farms that provide delicious berries and as June is the month when our local strawberries ripen, I thought it only fitting to bring you a recipe highlighting them.
Short of eating them out of hand, some of the easiest, most straightforward recipes for strawberries are really the best. Shortcake, of course, is always a delicious and easy option; muffins and quick breads are also great ways to incorporate fruit simply.
For me, though, it’s just not summer without a crisp or a crumble. The beauty of them is that they are made with ease, and I almost always have the ingredients on hand. The simple fact that they take next to no time to put together also makes them a winner in the kitchen.
I have to say that although we do go through a lot of fruit, it is inevitable that some of it will begin to ripen and soften before we’ve had the chance to consume it. A crumble gives second life to that fruit that while not the prettiest to look at, still offers up all of it’s delicious glory when bubbly and baked with a delicious topping.
Brown Butter, Strawberry and Apricot Crumble
For the crumble:
- 1 ½ cups old-fashioned oats
- 1 cup flour
- ½ cup hazelnuts, chopped
- 2/3 cup browned, unsalted butter
- 2/3 cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
In a small saucepan, melt the butter over medium-low heat until the milk solids turn a dark toasty brown, about 4 minutes. Remove from heat. Into the pan, add the brown sugar and stir to combine. Add the oats, flour, hazelnuts, cinnamon and salt. Stir to combine and set aside.
For the filling:
- 10-12 apricots, pitted and sliced
- 1 1/2 pounds strawberries, quartered
- 1/3 cup sugar
- 3 tablespoons flour
- ¼ cup Amaretto liqueur (optional)
- ½ teaspoon cinnamon
Toss the fruit with the sugar, flour, cinnamon and Amaretto in a large bowl. Preheat the oven to 375. Butter a 9×13-inch baking dish or 3-4 smaller serving dishes. A 10-inch cast iron skillet is perfect for this recipe.
Pour the filling into the dish and spoon the crumble over the top. Place on a large baking sheet and bake for 25-30 minutes until the topping is browned and the filling is bubbly.
Cool for 15 minutes, and then serve.
Maria Nelson is a blogger and food photographer living in Issaquah. Her work has been featured in The Huffington Post, Relish Magazine, Buzz Feed, Daily Candy and other online publications. Find her at www.pinkpatisserie.blogspot.com.