With all of the summer fruit lining the grocery store shelves these days, I find myself dreaming of what to make with peaches, plums, berries, and nectarines.

This past week, I went to the grocery store to buy sugar and came home with pounds of peaches and plums - along with containers of blueberries, strawberries AND blackberries.

What to do with all of that fruit? Summer fruit crumbles!

I’ve been making personal fruit crumbles every night and switching up the fruit combinations. You can make them in ramekins or a larger oven-safe dish.

CRUMBLE INGREDIENTS:

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup old-fashioned oats (not quick oats!)
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 pound (1 stick) unsalted butter, diced, at room temperature

CRUMBLE DIRECTIONS:

Combine flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment;
Add the butter and mix it on low speed until the mixture is crumbly.

You’re making enough crumble topping for about 6 cups of fruit mixture which is perfect for 12 small ramekins or 6 large ramekins. What I’ve been doing is making the crumble mixture in advance, cutting up enough fruit to fill up 2 ramekins, and then topping them off with the crumble mixture.

FRUIT FILLING INGREDIENTS (full 6 cup recipe):

6 cups of fruit
- Possibilities include 2 cups strawberries, 2 cups raspberries, and 2 cups blueberries
- 3 cups sliced peaches and 2 cups sliced plums
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated lemon zest (about 2 lemons)
3 tablespoons freshly squeezed lemon juice

SMALLER PORTION BLACKBERRY AND STRAWBERRY PUREE FILLING INGREDIENTS:

2 cups blackberries
1/4 strawberry purée*
2 1/2 tablespoons granulated sugar
2 tablespoon cornstarch
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice

ASSEMBLY AND BAKING INSTRUCTIONS:

Preheat oven to 350 degrees;
Line rimmed baking sheet with parchment paper;
Evenly divide fruit mixture between the ramekins;
Top fruit with crumble mixture (a handful works well here);
Bake for 30-35 minutes, checking on them at 25 minutes;
Serve warm. Great plain, with a scoop of vanilla ice cream, or dollop of crème fraîche!

STRAWBERRY PUREE

Ingredients:

1 pound of strawberries

Directions:

Puree strawberries in a food processor until they are completely blended;
Transfer to sauce pan and cook on low for 20-45 minutes. Puree should reduce down to about a cup.

Summer Fruit Crumbles