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 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 Peach and Strawberry Rosemary Crisp 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 gently toss.
2. In a side bowl, mix cornstarch, flour, sugar, cinnamon and nutmeg together. Add dry mixture to fruit and gently toss once again. 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. Pulse for 30 seconds. Incorporate chunks of cold, sliced butter and pulse until mixture becomes crumbly and pliable. Add topping evenly over fruit.
4. Place crisp in the oven for 22 – 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.