The beautiful recipe below is from Mary McCartney, daughter of Paul McCartney. It appeared in the Saturday Evening Post and is reprinted here (with permission). In the Health and Family section of the Post’s website, you’ll find more recipes. Be sure to check out the Granola Fruit Squares recipe – it looks delicious!
I love recipes that call for ingredients that are easily accessible and this one certainly fits that description. I’m also wild about it for another reason – it’s a perfect Autumn dessert and Autumn and I have a thing going… we have for some time. Like forever. I’m crazy about everything that has to do with autumn – the sights, scents, sounds, and especially the food. Recipes like this Crumble make autumn EVEN more beautiful. It’d be as ideal for Christmas Eve or Christmas as it would Thanksgiving or… I dunno… tonight?!
You can serve this crumble with ice cream, whipped topping, or simply by its glorious self.
(Makes 4 servings)
For the filling:
- 8 ripe plums, cut in half and pitted
- 4 ripe but firm pears, cored and cut lengthwise into quarters
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
For the crumble:
- ⅔ cup all-purpose flour
- 1 cup rolled oats
- ½ cup ground almonds
- ¼ cup packed light brown sugar
- 7 tablespoons butter, chilled and cut into cubes
- Preheat the oven to 375°F.
- Cut sliced plums and pears into bite-sized pieces and put them into a medium baking dish (about 10 inches).
- Sprinkle the brown sugar and the cinnamon evenly over fruit and stir together well.
- To make the crumble, put flour, oats, ground almonds, and brown sugar into medium mixing bowl. Then add butter and gently rub these ingredients together using your fingertips, until mixture resembles coarse breadcrumbs.
- Scatter crumble evenly over prepared fruit in baking dish.
- Bake for 45 minutes, until topping is golden and crisp, and serve warm or at room temperature.
Many thanks to the Saturday Evening Post for sharing this recipe with our readers!