Summer Fruit Crumble
Versions of this cobbler are made often throughout the summer – when we buy so much fruit that we can’t possibly eat it all before it begins to spoil. This can be made with any combination of summer fruits you’d like.
I like using a combination of stone fruit and berries, with a bit of rhubarb for tartness (and because I had some). I had white nectarines, pluots, apricots, strawberries, blueberries, and rhubarb that were all nearing the end of their short shelf lives and were begging to be made into a crumble.
The fruit, especially the nectarines and strawberries, were super sweet, so I only added a tablespoon of the brown sugar, primarily for the flavor. When the fruit is not quite as sweet or flavorful, I add a little more sugar and might amp up the spices a bit.
Washed and cut up, the fruit weighed a smidge over 4 pounds, which perfectly fit my baking dish, leaving just enough room for the topping and the juices to bubble without bubbling over the edge of the dish and ending up burnt to my oven bottom.
Top the fruit with a quick and easy crumb topping (which through many trials turned out to be a super easy to remember combination), pop into the oven for about 45 minutes, and dessert is ready!
Summer Fruit Crumble
- 4-5 pounds fruit (any stone fruits and berries work well)
- 1-3 tbsp brown sugar (adjust for how sweet your fruit is)
- ¼ tsp cardamom
- ¼ tsp vanilla bean powder or ½ tsp vanilla extract
- ¼ cup all purpose flour
- 1 pinch sea salt
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1 cup walnuts or almonds
- 1 cup butter, melted
- ½ heaping tsp cardamom
- ½ heaping tsp cinnamon
- ½ heaping tsp vanilla extract
- ½ heaping tsp kosher salt
- Preheat the oven to 375° F.
- Wash and cut all the fruit into bite-sized chunks. No need to peel the stone fruit unless the skin is too bitter.
- Mix the cut fruit in a bowl with the sugar, spices, and flour until the fruit is evenly covered with the flour.
- Pour into a 9 x 13" deep baking dish.
- Combine all ingredients into the bowl of a food processor and pulse a few times until the nuts are chopped finely and everything is well incorporated.
- Put the crumble on top of the fruit.
- Bake the cobbler for about 45 – 50 minutes until the crumble is golden brown and the fruit juices are bubbling through the topping.
- Rest for about 10 – 15 minutes before slicing. Serve with whipped cream, vanilla ice cream, or on its own and enjoy!