This crumble showcases summer fruits beautifully, and best of all, it is quick and easy to throw together. Best if served with ice cream. (Ideal flavors: vanilla bean, cinnamon, lychee or green tea, available at specialty stores or Asian markets).
Makes 6 to 8 servings
For The Topping
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup light brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons sugar
For The Filling
5 plums (about 1 pound)
6 apricots (about 1 pound)
20-ounce can lychees, drained
2 tablespoons sugar
Juice of half a lemon
3 tablespoons cornstarch
1/2 teaspoon cinnamon
Preheat oven to 375 degrees.
To prepare the crumble topping, combine dry ingredients in a mixing bowl. Cut butter into cubes and add to the bowl, mixing it in with your fingers until the batter resembles coarse crumbs. This can also be done in a food processor. Refrigerate until needed.
For the filling, cut the plums and apricots into quarters, then halve each quarter crosswise. Drain lychees and add to fruit mixture. Toss fruit with sugar, cornstarch, cinnamon and lemon juice.
Transfer fruit mixture to a 9-inch deep-dish pie pan. Remove the crumble topping from refrigerator and cover fruit evenly, breaking up the batter with your hands as you sprinkle it on. Place the pie pan in the oven and bake until crumble topping is starting to brown and fruit is bubbling beneath, 25 to 30 minutes. Let cool before serving.
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