Local chefs from the area share three variations on the beloved dessert: crumbles.
- 4 pounds peaches, nectarines, apricots or plums, peeled and cut into large wedges
- ¾ cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons grated fresh ginger
- Zest of 1 small orange
- 1 cup all-purpose flour
- ⅓ cup whole-wheat flour
- 2⅔ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 1 cup thick-cut rolled oats
1. Preheat oven to 350. Coat a 9- by 13-inch baking dish with vegetable cooking spray; set aside.
2. Combine fruit, sugar, cornstarch, ginger and zest in a large bowl. Set aside for 10 minutes.
3. Add flour, whole-wheat flour, brown sugar, baking soda and salt to bowl of a food processor; pulse to combine. Add butter to flour mixture and pulse until crumbly. Add oats and pulse until just incorporated. Press topping mixture together by hand to form clumps.
4. Pour fruit filling into prepared baking dish. Top fruit with clumps of topping. Bake 40 to 50 minutes or until fruit is bubbly and top is golden. Let cool 30 to 60 minutes before serving.
Yield: 8 servings
Chef’s Note: Serve with whipped cream or vanilla bean ice cream.