Barefoot Contessa Recipes never disappoint. I didn’t have the same fruit on hand so I made my own version of her “Plum-Raspberry Crumble.” I discovered it works well whether you are using fresh or frozen fruit and you can use different varieties of fruit. The last time I made it, I also added our own pitted cherries which my husband froze this summer. The oatmeal and almonds in this crumble give it a crisp texture. Blow out your scented candles ladies; this is the real deal!
Cost to Make: $5 to $10 (depending on what kind of fruit you use)
Servings: 6 to 8
Ingredients:
1 pound peaches (fresh or frozen), pitted and cut into quarters
1 pound apricots (fresh or frozen), pitted and cut into halves or quarters
1 ¼ cups flour, divided
½ cup granulated sugar, divided
1/3 cup brown sugar, packed
8 tablespoons (1 stick) cold, unsalted butter, diced
2 tablespoons orange juice (omit if using frozen fruit)
1/8 teaspoon (pinch) of salt
½ cup quick-cooking oats
1 cup sliced almonds, divided
How to make Peach Apricot Crumble:
Preheat the oven to 350 degrees F.
If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
In a large bowl, toss the sliced fruit, 1/4 cup of granulated sugar, ¼ cup flour and orange juice and toss well. Pour into a 9 x 12 x 2 – inch baking dish.
In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar and 1/3 cup brown sugar and pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
Transfer the mixture to a bowl, add the oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping over the fruit and cover evenly. Sprinkle ½ cup of almonds over the top.
Bake 40 minutes. The fruit should be bubbly and the topping and almonds; golden brown.
Serve warm.
It’s just as delicious if refrigerated and warmed the next day.
This goes great with hot tea in the winter or served up with a side of vanilla ice cream in summer.
{ 4 comments… read them below or add one }
Your pictures are great. Who takes them? Vadim? They do your recipes justice.
Vadim takes most of them. He’s getting pretty good. This blogs picture is my favorite so far! Pictures are way better since we got a new camera and one of those “blurry background” lenses – see how technical I am.
Hi Natasha ~ I stumbled across your wonderful blog while searching for a Wagner Farms site…low and behold, here you are! I own a busy Treasure Valley company called 3 Girls Catering and just wanted to let you know that I loved your posts, pic and recipes. Nice work…I’ll be back
Hi Gretchen! Thanks for stopping by and for your nice comment!! I’m going to check out your website and will keep you in mind next time a big event comes up.