stone fruit season

 Summer produce is one of the greatest pleasures of living on this earth, especially when it comes to the fruit section. Fresh blueberries, raspberries, peaches- the list goes on, taste infamously better in the summer.

The other day I was talking to chad about my love for all of the summer fruits, and began talking about stone fruits. i was explaining to him the certain fruits that would be considered stone fruits, such as cherries, plums, peaches, and telling him how these fruits were my favorite. I went onto say, but I don’t really know why they are called stone fruits… chad began to laugh as he instantly knew the answer. They all have pits, or “stones” in the middle. So much for me being the chef in the family ;)

Anyway- so after talking about my love for stone fruits, it created a switch within me to bake and eat as many stone fruits as possible this past month. We have been eating cherries for breakfast, having peaches and cream for desert, and crumbles and tarts galaore.

A few nights ago I was extremely restless. I woke up at 1am and was wide awake. The previous week had been a busy one, so I think that I was so exhausted that I could not sleep. So instead of sitting there and dwelling on sweet nothings, I decided it was the time to bake a crumble. I had read about this crumble for several weeks, and had planned to make it several times. But, I never got around to it. So I just went for it. And it was so relaxing, I was spending time with my beloved kitchen and it was great. 60 minutes later, my crumble smelled amazing and I crawled back to bed with a big smile on my face. 

stone fruit crumble 

oat topping:

1/3 cup flour ( I used gf flour)

1/4 brown sugar

1/2 tsp salt

1 cup old fashioned oats

1/2 cup butter chilled unsalted butter

8 cups stone fruit or berries (I used peaches and blackberries)

1 cup sugar

2 tbsp cornstarch

1 tsp finely grated lime zest

2 tsp fresh lime juice

1. pulse flour, brown sugar, salt, and 3/4 cup oats in a food pressor and blend. pulse in butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup oats with your fingers.

2. preheat 375, toss fruit with sugar, cornstarch, zest, juice, and slat.

3. transfer fruit to a baking dish. scatter oat topping over. bake for 60-70 minutes and cool for at least an hour before serving.

This season is short lived, so I thought I would share a recipe for you and your loved ones to take advantage of, while the fruits are still in season! You can make this crumble for breakfast or desert. And with the sweet tooth that I have, you know that I have had it for both breakfast and desert, numerous times. Enjoy!

recipe adapted from Bon Appetit