This morning I was going through the refrigerator looking for breakfast when I came across a bowl of very ripe peaches and plumbs purchased a couple of weeks ago at the farmers market. You know how that happens—you put something in the refrigerator, then other stuff gets put in front of it, and before you know it, the lovely fruit you wanted to enjoy is forgotten and almost too far gone to eat. I also came across a small bag of fresh cherries left over from a blog two weeks ago, and a partial container of blueberries.
I didn’t want to throw out the fruit, but I knew it wouldn’t last much longer. Plus, I was hungry!
So I decided to make a Breakfast Crumble. I love crumbles, crisps and pies for breakfast, even more so than dessert. And history shows that the early Americans agreed with me. They served pie fruit pies for breakfast, too.
Since the fruit I used was so ripe, I cut back on the sugar a bit so the dish wouldn’t be too sweet. If your fruit is tarter, like Granny Smith apples or even not-so-ripe plumbs, feel free to add more sugar. I also added oatmeal and walnuts to the topping because, well, it was breakfast! And I decided to use lime juice instead of lemon because I like the smoother taste of lime better than the sharper lemon. However, feel free to use lemon if you have it.
This peach, plumb, blueberry and cherry crumble was a warm and satisfying meal. I poured a little bit of heavy cream on top, which acted as a nice balance against the warm, sweet, fruity treat. I think vanilla yogurt would also be a nice topping, as would whipped cream and, if you’re really naughty, ice cream.
Enjoy! By the way, if you haven’t done it yet, be sure to follow this blog on Facebook. Just click the link on the right side of this page to take you to the There and Back Again Facebook page, and then click “like!” Or follow me on Twitter at @LindaAThompson.
1/4 cup flour
1/4 cup granular sugar
Topping:1 cup oatmeal
1 cup flour
1/2 cup brown sugar (not packed)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick cold unsalted butter, cut into cubes
1 cup chopped walnuts
Preheat oven to 350 degrees F. In a large bowl, mix the fruit with lime juice, flour and sugar. Pour into a baking dish and set aside.
To make the topping: In a large bowl, mix together the oatmeal, flour, brown sugar, salt, cinnamon and nutmeg. Add the butter pieced and break up with your fingers until the butter is mixed well with the other ingredients and broken into small bits. Add the walnuts and mix together.
Sprinkle a heavy layer of topping over the top of the fruit until completely covered. (Freeze the leftovers, if any, for next time.) Place the baking dish on top of a cookie sheet covered with foil to catch any juices that might bubble over. Put into the oven and bake until bubbly and the topping is golden brown, 45 to 60 minutes. (Mine took 50 minutes.)
Remove the dish from the oven and allow the crumble to sit until it cools slightly, approximately 10 minutes. Serve as is, or top with heavy cream, whipped cream, yogurt, or ice cream.