SUMMER FRUITS CRUMBLE

I recently signed up for Imperfect Produce, a company that delivers nutritious produce at a reduced price because it’s not up to grocery store standards of beauty or there’s a surplus of it, and in so doing helps combat food waste. Every other week a 5-7 lb box of organic fruits and veg arrives on my door step and only costs me $25. You can customize your box with whatever’s in season, and so this summer I’ve been loading up on fruits: rhubarb, strawberries, peaches (also, shishito peppers, but more on that another day). 

Anyway, my sweet tooth was talking to me one night and I had all this perfectly imperfect fruit on my hands, and so the Summer Fruit Crumble was born.

Crumbles are underrated and that’s bullshit. No one orders the crumble at a restaurant for dessert (is it even on the menu?), but they should. This recipe is the best juxtaposition of all good things: sweet and tart, crunchy and soft, acidic and creamy. Throw a scoop of ice cream on those piping hot fruits and their caramelized sugars, pair with a cold glass of rosé, and enjoy yourself a big bowl of summer magic. What’s not to love!?

Ingredients

• 3/4 cup all-purpose flour
• 2/3 cup brown sugar
• 1/2 cup white sugar
• Large pinch of salt
• 6 tbsp (3/4 stick) chilled, unsalted butter, cut into 1/2-inch cubes
• 1/2 cup shelled raw pistachios, coarsely chopped (toast them if you’re feeling fancy)
• 1 tsp vanilla extract  
• 3 cups hulled strawberries, halved or quartered depending on size
• 3 cups rhubarb, ends trimmed and stalks cut crosswise into 1/2-inch pieces
• 1 cup peaches, chopped
• Ice cream*

*I doubled-down and went for strawberry ice cream, and my husbands feared me insane. Experts would probably recommend vanilla. Whatever, live your truth. 

Preparation

1. Preheat oven to 375'
2. In a medium bowl, whisk together the flour, brown sugar and salt
3. With clean hands, add the butter to the dry mixture and rub it in with your fingers. It sounds and feels weird, but you’ll see the mixture begin to meld and form clumps (see photos below for reference) 
4. Add oats and nuts. [Topping can be made 1 day ahead. Cover and store in fridge.]
5. Butter an 11x7x2 (or close to that) glass baking dish
6. In a large bowl, toss the rhubarb, strawberries, peaches, vanilla extract and white sugar until evenly coated
7. Pour fruit mixture into baking dish
8. Evenly sprinkle topping over the fruit mixture
9. Bake about 45 minutes, or until the fruit mixture bubbles thickly and the topping is golden brown
10. Let cool for 15 minutes

Serves 6-8.

Adapted from Bon Appetit | Strawberry & Rhubarb Crumble