Halfway between pudding and crisp, this dessert is our summer comfort food. Both moist and crispy, thanks to the crumble made with brown sugar, flour and pecans, this is a highly satisfying hybrid. It also features seasonal apricots and nectarines, cooked on the stovetop to prevent spillage in the oven. Serve with a big scoop of ice cream!
CitrusComfort FoodCrisps and CrumblesDessertsFruitFruit DessertsPudding and TapiocaStone FruitSummer Cooking
Ингредиенты
- 3/4 cup (160 g) sugar
- 1/3 cup (75 ml) water
- 2 tbsp cornstarch
- 1 lemon, zest finely grated and juiced
- 11/2 lb (675 g) ripe nectarines, pitted and cut into 8 wedges each (about 6 nectarines)
- 1 lb (450 g) ripe apricots, pitted and cut into 8 wedges each (about 7 apricots)
- 1/3 cup (70 g) brown sugar
- 1/3 cup (50 g) unbleached all-purpose flour
- 1/3 cup (30 g) pecans, chopped
- 3 tbsp unsalted butter, melted
- 1/2 tsp ground cardamom (optional)
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 6 tbsp (90 ml) milk
- 1 tsp (5 ml) lemon juice
- 3/4 cup (115 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 6 tbsp (80 g) sugar
- 1/4 cup (60 ml) vegetable oil
- 1/2 tsp (2.5 ml) vanilla
- 1 egg
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper (see note).
- In a large pot off the heat, combine the sugar, water, cornstarch, lemon zest and juice. Add the fruits and mix well. Bring to a boil while stirring often. Simmer for 2 minutes. Spread the fruit mixture out in a deep 8-cup (2 litre) baking dish, such as a soufflé dish.
