With a recipe as simple as this, there's no reason not to make dessert. The fruit comes out soft and tender, while the crumble is crisp and light golden brown. Experiment with other seasonal fruit combinations: raspberries, blackberries and blueberries are other summer options, while apples, pears and quince are perfect for fall. All are delicious with a scoop of vanilla ice cream.
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup sliced almonds
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2" cubes
2 lb. plums, peaches, or nectarines (or a combination), pitted and cut lengthwise into 1/2" wedges
Vanilla ice cream, for serving
Step 1: Preheat the oven to 425°F.
Step 2: Pulse the flour, sugar, almonds and salt in a food processor until nuts are chopped. Add the butter and pulse until the mixture begins to clump.
Step 3: Spread the fruit in a 9-1/2" deep glass pie plate and sprinkle the topping over it.
Step 4: Bake the crumble in the middle of the oven until fruit is tender and topping is golden brown, 25-30 minutes.
See more recipes from Tanya Steel.
Reprinted with permission from Tanya Steel's The Epicurious Cookbook (2012 Appetite by Random House).