When summer rolls around, it’s hard not to scoop up all the seasonal fresh fruits in my path. One week, the stores are featuring white nectarines and the next, it’s peaches or apricots. When I go to the Farmers Market, it’s always a fruit sensory overload experience for me. I taste a few samples of some unfamiliar citrus or creatively named stone fruit and it’s all over…I end up with bags and bags of fruit! But then the week goes on, the firm fruits start to ripen on my counter and then I panic that my aging beauties will go to waste before I use them…
I have so many creative culinary ideas and so little time to execute them (especially within the week), but one thought kept popping its head into my mind: dessert. For some reason, I’ve never been a huge dessert fan, but in the last year, that has completely changed. Someone told me that the older you get, the more taste buds in your mouth die off, so your tongue craves spicier and sweeter foods. Is there any truth to that? Look, I’ve just got to give in to the cravings sometimes, so this week I decided to experiment and make a Gooey Peach and Strawberry Rosemary Crumble. Sounds delicious, right? Trust me, it is.
I was so happy I got to use my Farmers Market fruit to make a beautiful dessert before they went bad! I had some fun and added a few ingredients that I normally don’t see in a cobbler or crumble dessert: orgeat syrup (to give it an almond essence), whiskey (because heck, I’m a HAPPY HOUR lady!) and rosemary (because it just seemed right).
The flavor result was sublimey sweet and juicey with a gooey/crisp texture. I added some low-fat Haagen Dazs vanilla frozen yogurt (the stuff tastes like real vanilla ice cream, btw) on top and my tongue did a happy dance. If you’ve got some some fruit that needs a good home, this crumble recipe will give it the perfect crispy shelter. Thanks for stopping by, and I hope you give it my Gooey Peach and Strawberry Rosemary Crumble a try!
1. Preheat oven to 350 degrees. Peel peaches and slice each one into 8 slices and place in a large bowl. Remove strawberries tops and slice lengthwise, then add to bowl with peaches. Add lemon juice, orgeat syrup, whiskey and vanilla in a small bowl and give a quick whisk, then add to fruit and use hands to carefully toss the fruit with the liquid.
2. In a side bowl, mix cornstarch, flour, sugar, cinnamon and nutmeg together. Add dry mixture to fruit and once again, toss carefully with your hands until thoroughly mixed. Place the fruit in a 1 & ½ quart oven-safe dish.
3. For the topping, add flour, oats, brown sugar, cinnamon, salt and rosemary to a food processor. Incorporate chunks of cold butter and pulse until mixture becomes crumbly and pliable. Add topping evenly over fruit.
4. Place crisp in the oven for 20 – 25 minutes, or until crisp is golden and bubbly. Remove from oven. Cool for 20 minutes and serve still warm with vanilla frozen yogurt or ice cream.