Summer Fruit Crumble

Tart and sweet, the perfect warm-weather treat!

Notes:

This fruity crumble serves 5-6, but can be easily doubled for a larger crowd. The original recipe uses a glass 9x9-inch square or oval baking dish. If you double the recipe, use a 9x13-inch dish and bake 10-15 minutes longer.

The sour dough discard is optional, although it adds a very nice flavor. A couple extra Tbs of flour and melted butter can be used instead.

It is important to use fruit that is very ripe or even slightly over-ripe. This will ensure the flavor and sweetness are just right.

Summer Fruit Crumble

serves 5-6

Ingredients

Filling:

• 5 large rhubarb stalks, diced

• 2 nectarines (or peaches), roughly diced

• Large handful of strawberries (about 6), roughly diced

• 3/4 Cup raw sugar

• 1 Tbs cornstarch

• 1 tsp vanilla

Crumble:

• 1 Cup oats

• 1 Cup flour

• 3/4 Cup raw sugar

• 1 tsp ceylon cinnamon

• 1/2 Cup melted butter

• 1/2 tsp salt

• 1/2 Cup sourdough discard (optional, slightly more oats/flour and butter can be subbed)

Directions

1. Preheat oven to 350 F (180 C).

2. Roughly dice all fruits and mix in a large bowl with other filling ingredients.

3. Pour into an ungreased baking dish.

4. Mix crumble ingredients in the bowl and sprinkle over the filling generously, evenly covering the fruit.

5. Bake for about 45 mins or until fruit is bubbling up and crumble is golden brown.

6. Let cool for at least 15 mins before serving with vanilla-bean icecream.

7. En guete, bon appetit, enjoy!!!