An easy fruit crumble that’s perfect for breakfast or a healthy dessert!
This morning I really wanted to have a nice breakfast, and a sweet cumble just seemed to be calling my name. More simple than a cobbler, this was the perfect fancy breakfast option to suit my tastes.
The texture of baked stone fruits is divine; I swear they were just meant to be baked into pies, crumbles, tartlettes.. you name it! We are lucky that we can find most stone fruits year round, but they are best when in season. Nothing compares to a juicy, plump peach or pluot.
Making this recipe with my Mom inspired so much excitement for the holidays, I can’t wait to cook with her and my family.
Easy Fruit Crumble
Nectarine & Pluot
1 nectarine and 1 pluot (or plum), skins removed and cut into 1/2 inch pieces
1 tbsp brown sugar
1/2 tbsp white flour
1/2 tbsp whole wheat flour
1/4 tsp vanilla
Dash of cinnamon
1 yellow apple, cut into 1/2 inch thin pieces
1/2 tbsp brown sugar
1 spoonfull honey
1 tbsp white flour
Dash of cinnamon
1/4 cup oats
1/4 cup white flour
2 tbsp whole wheat flour
1/4 cup brown sugar
1/4 tsp salt
1/2 cup walnuts (whole)
4 tbsp butter, melted
1/4 tsp cinnamon
Prepare the two separate fillings by mixing the ingredients together in separate bowls, and set them aside.
Chop the walnuts and combine with the oats, sugar, flour, salt and cinnamon. Whisk the butter in until the mixture resembles coarse sand or pebbles.
Grease two small baking dishes and add the fillings to each one. Top each dish with small pieces of butter, followed by plenty of the crumble mixture. Lastly, top with more small pieces of butter.
Bake at 350 degrees for about 20 to 30 minutes. If you would like to turn this into a dessert, you can easily top with vanilla or cinnamon ice cream for quite the treat!
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