I'm one of those weird people who don't much like raw stone fruit. Why did I get a fruit share? Strawberries and apples. But the middle of the season is a tedium of peaches, nectarines, and plums. What to do? Add lots of sugar and cook, naturally!
American fruit desserts include compotes (fruit simmered with sugar), crisps (fruit covered with a butter/sugar/flour/oat crumb topping and baked), cobblers (fruit covered with a buttermilk pastry dough and baked), and of course pies and their relatives, tarts and galettes.
I'm embarrassingly inept with pastry dough, so I've been making stone fruit crisps with great results. Below is a recipe for what I made yesterday, with half a fruit share, based on a Deborah Madison recipe from Vegetarian Cooking for Everyone.
What do you do with all this fruit?
- 1 pound nectarines and plums
- a handful of blackberries
- 1/2 c sugar
- 3 T flour
- 6 T butter, cut into 1/2 inch chunks
- 3/4 c brown sugar
- 2/3 c flour
- 1/2 c oatmeal
- 1/4 t salt
- 1/2 t grated nutmeg (ideally freshly grated)
- Preheat the oven to 375. Butter a 2 qt baking dish.
- Peel, pit, and slice the nectarines. Seed and quarter the plums. Mix fruit, sugar, and flour, and put in the baking dish.
- Mix together remaining ingredients except butter. Add butter and with your fingers rub the butter partway into the crumb mixture, until chunks are pea-sized.
- Cover fruit with the crumb mixture and bake for 45 minutes, until bubbling and the crumb mixture is lightly browned. (You may need to put the baking dish on a sheet pan if the fruit is likely to drip.) Cool completely before serving.
Serves 6 or 8.