I’m feeling bittersweet as summer comes to a close with the steamy hot days slowly getting shorter. However, fall often represents an exciting and new fresh start. The fall in New England is one of the most beautiful seasons of all. The farmers’ markets are still brimming with succulent fresh fruit, and this recipe takes advantage of the ripe stone variety. I chose peaches and added blueberries using maple syrup for a bit of sweetness, plus cinnamon and nutmeg. Almond flour and a little baking soda helps thicken this crumble. I added brown sugar to the ingredient list, but you won’t need it if the fruit is really ripe. Try plums, nectarines or a combination of the stone fruits. The topping can be prepared ahead of time and stored in the freezer.
- 3 pounds ripe peaches pitted and cut into wedges
- 1 cup blueberries
- 1/4 cup pure maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- Pinch Kosher salt
- 4 tablespoons cold unsalted butter cut into small chunks
- 1 cup finely ground almond flour
- 1/4 cup brown sugar optional if fruit isn't sweet enough
- 1/4 cup walnuts coarsely chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pre heat the oven to 375°F. To make the filling, combine the fruit with the maple syrup, lemon juice, cornstarch and salt in a medium bowl. Use your hands to gently toss together. Transfer the peach mixture into a large oven safe baking dish or deep pie dish.
- To make the filling, combine the cold butter, almond flour, brown sugar, walnuts pieces, baking powder, cinnamon, nutmeg in a large bowl and stir until combined. Using your hands, break up the butter pieces and combine with the other ingredients. Scatter the topping over the top of the peach mixture. Press lightly to coat the fruit with the mixture.
- Bake the crumble for about 40-50 minutes or until the top is golden brown and the center is bubbling. Let it cool for about 15 minutes before serving.