This delectable summer dessert is always a hit, and best of all, it's so very simple to make! For the best flavor, use only perfectly ripe fruit. Any combination of stone fruits will work, so choose your favorites. Our streusel topping is enlivened with crystallized ginger, but if you don't like its zing, leave it out.
The crumble is best served warm with a generous scoop of ice cream, but it will keep, covered, for 2 days in the refrigerator. Reheat in the microwave, if desired.
Listen to Chef Pam McKinstry's podcast of this recipe on AM1020WHDD RobinHoodRadio.com — click the podcast icon.
2 pounds ripe apricots, peaches, nectarines, or plums,
sliced 1/2-inch thick
1 cup fresh pitted sweet cherries
2 tablespoons minute tapioca or cornstarch
1/3 to 1/ 2 cup sugar, depending on sweetness of fruit
1/4 teaspoon salt
2 teaspoons pure almond extract
Topping:
1/4 cup (packed) dark brown sugar
2 tablespoons sugar
2/3 cup unbleached all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) cold, unsalted butter, cut into chunks
1/2 cup old-fashioned rolled oats (not instant)
1/4 cup minced crystallized ginger
Vanilla ice cream, optional
Position a rack in the middle of the oven, and preheat to 375 degrees F. Butter a 2- or 2-1/2-quart baking dish and set aside.
Place the fruits in a large bowl and toss with the tapioca, sugar, salt, and almond extract. Set aside while you prepare the topping.
To make the topping, place the sugar, flour, salt, and butter in a food processor. Pulse until the butter is pea-sized and the mixture crumbly. Transfer the mixture to a large bowl and add the oats and ginger, stirring to blend.
Stir the fruit gently and then transfer it to the prepared baking dish. Sprinkle the topping evenly over the fruit, but don't pack it down.
Bake until the streusel topping is golden brown and the juices are thick and bubbly around the edges, 30 to 40 minutes. Serve warm with ice cream, if desired.
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