Cherry and Plum Crumble (adapted from this Tartelette recipe)
5 plums, pitted and diced
1 cup fresh cherries, halved and pitted
1/4 cup honey
zest of one lime
juice of one lime (use the same one for both)
2 tablespoons cornstarch
1/2 cup brown sugar
1/3 cup almond flour/almond meal
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons butter, cold
Preheat your oven to 350 degrees F.
In a medium mixing bowl, combine the fruits with the honey, lime zest and juice and cornstarch. Toss with your hands to coat the fruits evenly. Divide between 5 or 6 ramekins and place those on a baking sheet lined with aluminum foil (the fruits may cause a small spill while baking). Set the ramekins aside while your prepare the topping.
In a medium bowl, toss together the sugar, almond meal and spices. Cut the cold butter into small pieces and add to the sugar and flour mixture. Work together with your fingertips until the mixture resembles coarse crumbs. Divide the topping evenly on top of the fruit, and place in the preheated oven.
Bake for 20-30 minutes or until the topping is looks done. Let cool at least 10 minutes before serving.
Note: While I enjoyed this iteration of the recipe, if I made it again I’d add half again as much almond meal and leave out some of the brown sugar. The fruit is plenty sweet on its own. I also might use only one spice (cinnamon) – the nutmeg/lime combo wasn’t unpleasant, but not my favorite.
I served these little desserts to a couple of friends who came over to hang out at the pool, and they raved about the taste. Other combinations and experimentation to follow, I’m sure!
Recommended for: a summery dessert, a great way to use up that fruit that is on the edge of going bad, and a delicious treat after a day out in the sun.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking!