Just a reminder that apple season is upon us and that my recipe for crumble made with this sensational, now-in-season fruit is on this site’s recipe page.
I have to share this easy-as-pie and truly delectable recipe for baked peaches and plums. I came up with it recently after buying yet another basket of exceptionally juicy and tasty peaches (it’s been a good year) at the supermarket for a mere $2.99. The medium-sized purple plums (don’t use the too-tart-for-this smaller prune plums) were also in season and on sale so this combo is a natural.
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible – the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.