This Summer Fruit Crumble is the last thing my dearly departed oven made. Sadly, it was used for the last time, this past weekend, eeking out its last bit of heat to make this crumble possible. Cause of death? Old age and I assume, the fact that it just couldn't handle being over worked to death during that stretch of 100 degree days that it just followed the popular advice: "if you can't stand the heat..." and our dear oven just decided it was time leave the kitchen. Because I'm a sentimental sap at heart, I kind of miss the old gal - we made a lot of great dishes together.
The irony isn't lost in the fact that her last dish was a dessert. Signifying the end, it was a fitting tribute to all the braising, roasting and baking that our girl did. She happily got smeared with BBQ sauce, didn't mind the curry spills and didn't even flinch when I accidentally spilled chicken stock everywhere. As far as ovens are concerned, I think she had a good life.
Summer Fruit and Graham Flour Crumble
Makes enough to fill 1 standard sized pie pan
- 4 cups summer fruit (I used bing cherries, strawberries, peaches and plums, but any mix will do)
- 1 TBS corn starch
- 2 TBS white sugar
- 3/4 cup Graham flour
- 1/4 cup Turbinado sugar
- 1/2 tsp allspice
- A pinch of salt
- 1/2 stick of chilled butter
Preheat the oven (*sigh*) to 375 degrees. Prepare fruit (pit the cherries, hull and slice strawberries, peel peaches) and make sure all fruit is about the same size. Gently toss the white sugar and corn starch with the fruit to evenly coat the fruit. Pour into a pie pan. In a separate bowl, combine the graham flour, Turbinado, allspice and salt. Cut the butter into the flour mixture using your hands until you are left with a mixture that feels (and looks!) like wet sand. Pour on top of fruit and spread out evenly. Bake until the fruit is bubbling and the crust is slightly brown and crisped.