Tuesdays with Dorie: Stonefruit Crumble
August 16, 2011 at 12:01 am | Posted in cobbler/crisp/shorties, groups, sweet things, tuesdays with dorie | 11 CommentsTags: baking, dessert, fruit
This was supposed to be a Tropical Crumble with mangoes and bananas, but like I mentioned when I made jam, I have apricots and plums up the wazoo right now. So this became a Stonefruit Crumble instead, with apricots and yellow plums (look, I kept the colors similar!), and a little red plum ice cream for good measure. I tried to keep my version along the same lines as the original, flavoring the fruit with ginger and citrus, but since my fruits were small and soft, I didn’t pre-cook my filling before baking the crumble and I added a sprinkling of flour to the fruit mix to help thicken the juices.
Does anyone know if theree’s technically a difference between a crisp and a crumble?? Maybe there is, because my topping wasn’t as crunchy as I thought it would be. It had pecans, brown sugar and butter (cut back from the original recipe by a couple of tablespoons), so it wasn’t bad, but it did just kind of meld into the smooshiness of the baked fruit.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Laws of the Kitchen, as it was Gaye’s turn to pick again. Don’t forget to check out the TWD Blogroll!
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a whisk and a spoon 
the colours in this look amazing! So pretty and perfect for summer
Comment by KayB— August 16, 2011 #
What fun! …and a seemingly good result too. Im currently falling over backwards with the lemons from my tree. Guess I too need to get my innovative cap on.
Comment by Kate Abbott - Clifton Kitchen— August 16, 2011 #
Beautiful photo! Love your subs – I bet it’s delicious! 🙂
Comment by Jessica of My Baking Heart— August 16, 2011 #
beautiful colors from your stone fruit!
Comment by Jaime— August 16, 2011 #
This looks devine Steph – and adore the red plum icecream on top. Thanks for baking with me this week!
Comment by Cakelaw— August 16, 2011 #
to answer your question – yes, I normally use a vegetable peeler. I usually have to do two layers to get enough of skin off, but I find it’s less wasteful than using a knife.
Comment by Jaime— August 16, 2011 #
I was wondering about the crisp and crumble question too. Your version looks fantastic, especially with the red plum ice cream on top!
Comment by Jill— August 16, 2011 #
The way the fruit was cooked with the brown sugar, I’m sure that this would be good with any fruits! Yours looks great. I used pineapple and mango which was a winning combination.
Comment by Nicole— August 16, 2011 #
Your crumble looks lovely! Good idea to use stone fruit while it’s available – the season passes way to quickly.
Comment by margot— August 17, 2011 #
Im sorry I had to miss this one, it looks great!
Comment by Flourchild— August 19, 2011 #
That’s a great-looking crumble – of course it’s better to use what’s good and seasonal, right? And the plum ice cream is incredible – such color!
Comment by Jessica@cookbookhabit— August 22, 2011 #