During late summer and early fall, trees and farmers’ markets bear some of the juiciest fruit we’ll see all year: plums of every hue; nectarines; ripe, round peaches (if we are lucky); first-of-the-season apples; and more depending upon where you call home.
Inspired by my father, who keeps his freezer well stocked, I always have crumble topping on hand. It can be pulled out just before dinner, sprinkled liberally atop chopped fruit in a casserole dish or a skillet, and tucked into the oven to cook during the meal, perfuming the kitchen.
The base mixture is kept simple on purpose; it can be easily spiced with cinnamon if the fruit calls for it, or blended with a handful of oats, dried fruit or sliced almonds for added crunch. The topping is best when broiled right before serving the dessert so that it gets even more browned and crisp. And the topping can be stored in the freezer in a plastic bag or a plastic container for up to six months, so dessert is never more than 30 minutes away.
Fruit Crumble Topping
Recipe from the Tasting Table Test Kitchen
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
½ cup all-purpose flour
½ cup almond flour
1 cup sugar
½ teaspoon kosher salt
1 stick butter, cut into ½ tablespoon chunks
In a large mixing bowl, combine the flour, almond flour, sugar and salt. Whisk together to combine. Add the butter to the bowl and work it into the mixture with your hands until there is an even mealy texture. Sprinkle on your favorite fruit and bake, or store in the freezer for up to 6 months.