Ingredients Jump to Instructions ↓

  1. Fruit:

  2. 1 pound ripe peaches

  3. 1 pound ripe plums

  4. 1/4 cup natural cane sugar (or brown sugar)

  5. 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)

  6. a scant 1/2 teaspoon orange blossom water (opt)

  7. Crisp:

  8. 3/4 cup rolled oats

  9. 3/4 cup white whole wheat flour (all-purpose flour)

  10. 1/2 cup natural cane sugar (or brown sugar)

  11. 1/2 teaspoon cinnamon

  12. big pinch of salt

  13. 1/3 cup butter, melted

  14. 1/3 cup yogurt

  15. Special equipment: 8x8 square baking dish or equivalent

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400F degrees.

  2. Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then cut them again in quarters or thirds. Place the chopped fruit in a medium-sized bowl.

  3. In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan).

  4. To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.

  5. Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the ovens, and if you have a lemon onhand, grate a bit of zest on top (optional). Enjoy warm or at room temperature.


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