Fruit Crumble

Plum Walnut Crumble

Plum+Walnut+Crumble.jpg

Makes 4-6 servings.

Towards the end of the summer season, in September and October, I like to make this not sweet, gluten free dessert, which can be assembled and refrigerated at any time and then baked as needed.

INGREDIENTS:

  • 1 ¾ pound Italian plums, about 25

  • ¼ cups sugar

  • 1 tablespoon cognac or fruit flavored brandy

TOPPING INGREDIENTS:

  • 1 ¼ cups walnuts, about 4 ounces

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons sugar

  • 1 teaspoon cinnamon

PREPARATION:

  1. Preheat the oven to 400F

  2. Grease an oven proof dish (10 x1 ½ ) with olive oil.

  3. Rinse, dry, pit and cut the fruit into quarters. Place in a bowl and toss with the sugar and brandy.

  4. Spread the fruit in the dish.

  5. In a food processor fitted with the steel blade chop the nuts coarsely. Transfer to a dish, add the olive oil, sugar and cinnamon. Combine.

  6. Sprinkle evenly over the fruit and bake for about 25-30 minutes, until the fruit is almost soft.    

 
 

Apple Crumble

Apple Crumble.jpg

CRUMBLE INGREDIENTS:

  • ¼ cup extra-virgin olive oil, plus extra for greasing the pan

  • ½ cup unbleached all- purpose flour

  • 1/3 cup light brown sugar

  • 1 cup pecans or walnuts, toasted

  • 1 cup old fashioned oats

FILLING INGREDIENTS:

  • 3 medium Greening apples

  • ¼ cup light brown sugar

  • 2 tablespoons cognac

PREPARATION:

  1. Grease a 10 x 1½ flan dish, or six ½ cup ramekins with olive oil. I place the ramekins on a cookie sheet to make it easier to handle when hot.    

  2. Preheat the oven to 375F. 

  3. Place the flour, sugar and pecans/walnuts in a food processor fitted with the steel blade and pulse until the nuts are very coarsely chopped. Through the feed tube pour the olive oil and pulse until the mixture is very coarse.  

  4. Transfer to a bowl and combine with the oats (this can be done even the day before you bake the crumble). 

  5. Peel, core and cut apples into small cubes. Place the fruit in a bowl and toss with the sugar and cognac. 

  6. Spread the apples in the dish or among the ramekins and sprinkle with the crumble.   

  7. Bake for about 45 minutes, the topping should be light brown. 

  8. Serve warm. It is easy to reheat if need be.    

 

Peach Crumble

Makes 12 servings.

This dish is a wonderful summer pareve fruit dessert that serves a large number of people. You can make it with any fruit, but in the summer it's especially good with fresh peaches.  It is good warm, at room temperature or cold and can be served with different kinds of sorbets or ice cream. This dessert can be assembled earlier in the day, refrigerated and baked closer to serving time. 

INGREDIENTS

  • 2 lbs peaches, not overly ripe
  • 2 tablespoons sugar 
  • 1 tablespoon cognac
  • 1 cup walnuts, semi finely ground (4 ounces whole).  See Note.
  • 1 cup unbleached all-purpose flour 
  • 2/3 cups scant measure sugar 
  • 1 teaspoon baking powder 
  • 2 large egg yolks 
  • 8 tablespoon unsalted cold margarine, cut into ½ inch cubes, plus 1 tablespoon for greasing pan

PREPARATION

  1. Grease an 8 x 12 inch Pyrex pan, or an attractive dish that can go from oven to table, with margarine.
  2. Preheat oven to 375F.
  3. Rinse, dry and pit fruits. Cut into large pieces, place in a bowl and toss with sugar and cognac.
  4. In a medium bowl combine walnuts, flour, sugar and baking powder. Add the yolks and margarine and work with your hands until the mixture resembles coarse crumbs.
  5. Put half of this mixture in the bottom of the pan, scatter over the fruits and sprinkle the rest of the crumbs on top.
  6. Bake for about 35 minutes until the fruits are almost soft.

NOTE

I like to grind walnuts in a food processor.