January 22, 2012

Orchard Fruit Crumble

Post by Chef Corbin

with vanilla ice cream


¾ cup all-purpose flour
¾ cup sugar
½ cup sliced almonds
¼ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch cubes
2 lb apples, peaches and nectarines- pitted and chopped


Preheat oven to 425°F. Pulse flour, sugar, almonds, and salt in a food processor until nuts are chopped. Add butter and pulse until mixture begins to clump. Spread fruit into small ramekins and sprinkle topping over it. Bake crumbles in middle of oven until fruit is tender and topping is golden brown, 20-30minutes. Serve with Vanilla Ice cream.