To finish up the month, I’m leaving you with a recipe that pays homage to some of summers best fruits: stone fruits. Stone fruits are basically those with a hard pit in the middle, i.e. peaches, apricots, cherries. This is Ina Garten’s recipe, tweaked a little by me to accommodate Rainier cherries. Pair this with Ponte Beverino or Vernaccia Nera.
Recipe adapted from Plum Crunch recipe in “Barefoot Contessa Back to Basics” by Ina Garten
- 1 ½ lbs plums, pitted and sliced
- 1 ½ lbs Rainier cherries, pitted and sliced in half
- 1 ½ cups light brown sugar, lightly packed
- ¼ cup flour
- A healthy splash of crème de cassis, about ¼ cup
For crumble topping
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar, lightly packed
- ½ tsp salt
- 1 cup oats
- ½ chopped walnuts
- 2 sticks cold butter, diced
Preheat oven to 375 degrees. For the fruit, in a large bowl, combine the plums, cherries, brown sugar, flour and cassis. Pour the mixture into a shallow baking dish.
For the topping, combine the flour, sugars, salt, oats, walnuts and butter in the bowl of an electric mixer. Mix on low speed until the mixture is crumbly. Alternately, pulse ingredients in a food processor until the mixture is the size of peas. Spread evenly over the fruit in the baking dish.
Bake for 40 to 45 minutes or until the fruit is bubbling and the top is browned.
This recipe makes a lot, but the leftovers re-heated are also very good the next day!
–What is your favorite fruit and how do you like to cook with it?