Here's the perfect ending to a summer meal: a rustic home-style crumble made with juicy stone fruit. There's no need to peel the plums and nectarines—the skins soften as the fruit cooks and impart a lovely blush colour to the sauce. Serve warm with a scoop of ice cream or a dollop of whipped cream.
- Portion size 12 servings
- Credits : Canadian Living Magazine: August 2015
Ingredients
Crumble Topping:
Fruit Filling:
Method
Fruit Filling: Halve and pit plums and nectarines; cut into generous 1/2-inch (1 cm) thick wedges.In large bowl, toss together plums, nectarines, honey, flour and vanilla. Scrape into 8-cup (2 L) oval casserole dish. Set aside.
Crumble Topping: In separate bowl, whisk together sugar, flour, oats and ginger. Using fingers, rub in butter until mixture resembles coarse crumbs. Using hands, squeeze mixture to form clumps. Sprinkle over plum mixture.
To finish: Bake in 350°F (180°C) oven until filling is bubbly and crumble is golden, about 1 hour. Let stand for 15 minutes before serving.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 37 mg
- Sugars 30 g
- Protein 2 g
- Calories 211.0
- Total fat 6 g
- Potassium 176 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 40 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 8.0
