Fruit Crumble

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Yield: 6–8 servings Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: For the Crumble 1 ½ cups (154 g) oats ¾ cup (150 g) sugar ½ cup (56 g) chopped pecans or walnuts 1 tsp ground cinnamon 1 tsp fine salt ½ cup (114 g) unsalted butter, at room temperature For the Fruit 8 cups fresh seasonal fruit, such as peaches, plums, or a combination ½ cup (100 g) sugar 2 tbsp cornstarch or flour 1 tbsp lemon juice Instructions: Preheat the oven: Heat oven to 375°F (190°C), with a rack in the center. Make the crumble: In a medium bowl, mix the oats, sugar, nuts, cinnamon, and salt. Cut the butter into small cubes and add to the mixture. Using your fingers, work the butter into the dry ingredients until no yellow bits remain and the mixture forms clumps. Refrigerate while preparing the fruit. Prepare the fruit: Cut the stone fruit into ½-inch wedges, removing any pits, seeds, or stems. Combine the fruit: In a large bowl, mix the sugar and cornstarch. Add the fruit and lemon juice, then gently stir until evenly coated. Transfer the fruit and juices to an 8–10-inch ovenproof skillet or a buttered baking dish and spread evenly. Add the crumble: Spread the chilled crumble mixture evenly over the fruit, breaking up any large clumps. Place the skillet or baking dish on a sheet pan lined with parchment paper or a silicone baking mat to catch any drips. Bake: Bake for about 45 minutes, or until the fruit is bubbling, the juices have thickened, and the topping is nicely browned. If the crumble becomes too dark before the fruit is fully cooked, loosely cover the top with foil. Cool and serve: Let the crumble cool for at least 15 minutes before serving.