Last-Minute Stone Fruit Crumble

Is there any dessert that celebrates summer fruit more than a crumble? It’s simple, it highlights the flavour and texture of the fruit you use, and it can be used with almost anything.

During the fall and winter, I love to use apples and cranberries in a crumble; and season it heavily with cinnamon, nutmeg, and cloves. The scent fills my home and the oven warms it — pure comfort, in dessert form.

During the summer months, however, I opt for the ripe stone fruits that are in season. Plums, nectarines, peaches … I could live on them. Well, probably not. I tried (unintentionally) to live off of cherries for a while; it didn’t work out so well. But if I could, boy would I.

So whenever I luck out at the farmer’s market and get a heap of the fruit, I put a few aside and save them for a day that isn’t too hot to bake. If I can’t wait, I use a barbecue safe dish and cook the crumble over medium heat right on the grill.

It’s a dessert that is quick to put together, so it’s ideal for time when you have last-minute or unexpected guests; you can even assemble it in the morning and throw it in the oven while you eat dinner.

What are your favourite fruits to use in a crumble?

Last Minute Stone Fruit Crumble
Serves 4

Ingredients:
3–4 stone fruits (peaches, nectarines, plums), stone removed and cubed
1 teaspoon brown sugar
1/8 teaspoon lemon juice
½ teaspoon vanilla
¼ teaspoon cinnamon
½ cup rolled oats
2 tablespoons whole wheat flour
1 tablespoon brown sugar
¼ teaspoon cinnamon
¼ teaspoon baking powder
1 tablespoon grapeseed oil
1 tablespoon skim milk
Ice cream or whipping cream, to serve (optional)

Instructions:
1. Preheat oven to 350 degrees Fahrenheit and lightly grease a medium-sized baking dish (a pie or a similarly sized dish).

2. In a medium bowl, stir fruit, 1 teaspoon brown sugar, lemon juice, vanilla, and ¼ teaspoon cinnamon; transfer to baking dish.

3. In another bowl, stir together the oats, flour, tablespoon brown sugar, ¼ teaspoon cinnamon, and baking powder; add grapeseed oil and milk.

4. Distribute the oat mixture over top of the fruit, and cover with aluminum foil. Bake in preheated oven for 30 minutes, remove the foil, and bake for another 10 minutes. Serve warm with ice cream or whipping cream.