Desserts/ Recipe

Stolen Fruit Crumble

That’s right – you read that correctly. This here is stolen fruit crumble. Of course, you don’t have to steal the fruit to make it (though free fruit is always highly recommended). The plums came from friend Shane’s golden plum tree, the apples came from a house down the street – apparently when I drink too much wine I think it’s a good idea to take a few apples. Hey now – that tradition was started by a fellow chica long before I ever showed up! And besides, they have more than they’ll ever use. They’ll never miss 8 small apples… and the blueberries (okay those weren’t stolen), came from Saanich Organics. 2 out of 3 aint bad though…
 
DSC_0530
Fruit in desserts is the shit. It’s fresh, light, and rather pleasing, especially if you just ate a heavy dinner. Or in my case today, lunch. Heck yeah, I’m eating dessert at lunch time!
 
DSC_0532
For this recipe use whatever fruit is accessible to you and in season. In season fruit is always so much better than out of season – the flavor, texture and just general integrity of the fruit is so much more gorgeous.
Print

Stolen Fruit Crumble

Ingredients

For Filling (substitute fruit for what's in season):

  • 4 - 5 Small Apples, cored and sliced into 1/2" pieces.
  • 3 Golden Plums, pit removed and sliced into pieces.
  • 1 C Blueberries.
  • 3 Tbsp White All-Purpose Flour.
  • 3 Tbsp Organic Cane Sugar.
  • 1 Tbsp Ground Cinnamon.
  • The Juice of 1 Lemon.

Ingredients for Topping:

  • 3/4 C White All-Purpose Flour.
  • 2/3 C Ground Almonds.
  • 1/3 to 1/2 C Large Oats.
  • 1/3 C Organic Cane Sugar.
  • 1 Tsp Ground Cinnamon.
  • 1/4 Tsp Ground Nutmeg.
  • 1/3 C Butter, melted.

Instructions

  1. Pre-heat your oven to 325 degrees and lightly grease either 1 medium sized baking dish or 4 individual ones.
  2. In one bowl, mix together all your filling ingredients.
  3. In another, combine all the topping ingredients - finishing with the butter. Mix well with a fork (or your fingers) until the combined mixture is crumbly and the butter has been worked through very well.
  4. Pour your filling into the prepared dish(es) - get lots in there! You want lots of fruit!
  5. And then top with the filling mixture.
  6. Place baking dish(es) on a tinfoil lined baking sheet to catch the drips and bake in the oven about 1 hour or until tops begin to golden. I didn't use tinfoil and John had to scrub-a-dub-dub the crap outta the baking sheets so do yourself the favor and line it with foil first.
  7. If after an hour the tops aren't as crisp as you'd like, turn the heat to broil and brown em up! But watch carefully or you'll burn them (like I did)...
  8. Remove from the heat and let cool slightly. Serve warm with ice cream - I like vanilla - and...
  9. Chow down.

 

 
 
 
DSC_0580
 
DSC_0610
 

P.S. Last chance to get in on the ! Closes tomorrow!

 

 

  • pastryqueen
    September 10, 2011 at 9:31 PM

    Looks so delicious. And more so cause it was stolen. Tee hee!! Well done…I’m starving.

  • teresa Blackburn
    September 12, 2011 at 1:18 AM

    I love stolen fruit…twice as sweet! I do it all the time when lovely fruit is just ignored for too long. Great recipe.

  • Aimee
    September 12, 2011 at 1:07 PM

    Mmmm that looks so good! I swear I could eat all the topping for all of them in one go. They look cooked to perfection! 🙂