This crumble is something that came together after having the urge to purge everything in my freezer and cupboards. Over the summer our house was under construction and for about a month our kitchen was boarded up and torn to shreds. Our refrigerator and microwave resided in our living room and we just dealt with it. We survived mainly on Starbucks and take-out. It feels good to say it’s over, or pretty darn close to being over. Best part is we have a functioning kitchen again, minus a counter-top, but that’s nothin’.
I’ll eventually post before and after pics on the Home & Decor section for those of you who are curious as to all that happened in this little Larson home.
Back to the point, it felt great to get back into the kitchen and use up those items that haven’t been touched in weeks (um…months). Here’s the list of things I made from stuff I already had in my kitchen(!): spiced pancakes for breakfast, macaroni and cheese, baked beans, homemade graham crackers (recipe coming later this week!), and this boozy fruity crumble made with the season’s last stone fruits and berries.
Boozy Stone Fruit Berry Crumble Recipe – I used a merlot in this recipe but I bet a good port would be stellar. I also used maple sugar which might be difficult to find. I found mine at Trader Joe’s but regular sugar would work or pure maple syrup. Mix around with your berries and stone fruits, I don’t think you can go wrong with any combo. Peach and strawberry, apricot and blueberry or raspberry and plum? Also for the crumb, I had rye flour handy, but all whole-wheat pastry flour or all-purpose flour would work just as well.
3 tablespoons red wine, or port
2 tablespoons evaporated maple sugar (pure maple syrup can be used or regular sugar is also fine)
2 tablespoons cornstarch
2 cups mixed berries, fresh or frozen (I used a frozen mix of blueberries, blackberries and raspberries)
2 fresh nectarines, or another stone fruit like peaches or plums, sliced
Poppy Seed Rye Crumble
1/2 cup of dark rye flour
1/4 cup whole wheat pastry flour
1/2 cup brown sugar
1 teaspoon poppy seeds
1/2 teaspoon salt
4 tablespoons of unsalted butter, softened
Preheat oven to 375 degrees
In a medium bowl mix fruits, wine, sugar and cornstarch together. Pour into a pie pan and set aside.
For the crumble, use a fork, or my preferred method, your hands (clean hands) and work the flour, butter, sugar, salt and poppy seeds together until you have a nice crumble. Sprinkle evenly on top of fruit and bake for 35 minutes or until crumb is lightly golden and fruit bubbling.