Jul 26, 2017
Intro chit-chat until minute 7.
Summer is in full swing and fruits are in their peak! One of the most easiest AND most satisfying bakes you can make with your bounty of fruit is a fruit crumble; you can literally throw it together in minutes! This week’s recipe comes from The Baking Podcast group member Kay. Yay For Kay!
Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness!
You can also email us your pics and story or tag us on Instagram!
The sisters also give an update on the business.
You can email the sisters at firstname.lastname@example.org--They would LOVE to hear from you!
Now on to the recipe:
Preheat oven to 400 degrees For Fruit Mixture: 3 peaches or nectarines cut into wedges or chunks 2 to 3 cups berries (if using strawberries, cut into wedges) 1T lemon juice 1T cornstarch 1/2 to 2/3 cup sugar, depending on how sweet you want fruit Toss ingredients together in a bowl, spread into the serving dish, and set aside.
For Topping: 1 cup all-purpose flour 1/4 cup brown sugar 8 T (one stick) cold unsalted butter 1/2 tsp kosher salt 1/2 cup finely chopped walnuts or pecans Combine ingredients, except nuts, in a food processor and blend until butter is mixed throughout and mixture is crumbly. Four or five pulses should do it. Add nuts into mixture and toss. Sprinkle mixture over top of fruit. Bake crumble for 25-30 minutes until topping is golden and fruit is bubbling up around edges. Serve warm or cold. Can be topped with whipped cream or ice cream or frozen Parfait!. Also makes wonderful leftovers. Try it for breakfast!
Taunya’s NOTE: If you prefer a crisper crumble prebake the crumble in the oven on a cookie sheet for 10 minutes before adding to your crumble. You can also substitute the flour with oats for a gluten free option, and/or substitute butter for coconut oil for a vegan option.