|Crumble Served with Whipped Cream|
Recipe adapted from Crumbles & Cobblers: A Celebration of the Simple Joys of Crumbles & Cobblers
What’s not to like about crumbles and cobblers? They’re easy to bake, can be made with almost any fruit even if it’s overripe, and are loved by almost everyone. Recipes can be doubled or cut in half successfully because their chemistry is simple. Also, as authors of the cookbook Crumbles & Cobblers point out, they’re more economical than pies because they require less flour and fat. I’ve noticed they also require a LOT less time.
|Just Layer and Bake|
What’s the difference between crumbles and cobblers? According to Crumbles & Cobblers, crumbles are topped with a crunchy, crumbly topping. Cobblers are topped with a batter or dough similar to scones or dumplings. Looks like I’ve been calling crumbles cobblers for some time.
|Serve with Cream, Whipped or Not|
Since I couldn’t really taste the sherry, I might increase it next time. My friend Lynn, who provided some of the nectarines, had the fine idea of substituting bourbon. And of course you could try peaches, plums, apricots, or a combination of stone fruits. I used three kinds of nectarines, both yellow and white. Have fun with it!
serves 4 – 5
2 lbs. nectarines
1 tbsp. raw brown sugar
2 tbsp. sweet sherry
1 ¼ cups all-purpose flour
¼ cup raw brown sugar plus
1 ½ tsp. raw brown sugar for sprinkling
6 tbsp. butter, melted
Cream for garnish (optional)
Preheat oven to 400 degrees F.
Wash nectarines and remove the pits. Cut into thickish slices, up to ½ inch.
Place nectarine slices in the bottom of a 1½ quart baking dish. Sprinkle the 1 tbsp. raw sugar and the sherry over the fruit. Cook in preheated oven 5 – 10 minutes, until heated through.
Meanwhile make the crumble topping: Mix flour and sugar together thoroughly in a bowl. Quickly mix in the butter till crumbly, either with a fork or your hands.
Sprinkle crumble mixture over the top of the warmed nectarines, building up an even layer gradually. According to the original recipe, crumble can sink into the filling and “go mushy” if added too much at a time.
Sprinkle top with 1½ tsp. raw brown sugar.
Bake in preheated oven until crumble topping is golden brown, about 25 – 30 minutes.
Serve with cream if desired, either whipped or drizzled on straight from the bottle.