Summer Fruit Crumble
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Blueberries, plums, peaches - oh my! This cake is a great summer recipe. Once this delicious crumble gracefully touches your plate, you won't be able to think of anything else! |
| 1½ | cups all-purpose flour |
| 1 | tsp baking powder |
| ¼ | tsp ground cinnamon |
| ¼ | tsp salt |
| 1½ | sticks unsalted butter, softened |
| 3/4 | cup sugar |
| 2 | large eggs |
| 1½ | tsp vanilla extract |
| 1/3 | cup milk |
| 1½ | cups blueberries |
| 1 | ripe peach, pitted and cut into ½ inch wedges |
| 1 | ripe plum, pitted and cut into ½ inch wedges |
| CRUMBLE TOPPING | |
| 3 | tbsp all-purpose flour |
| 3 | tbsp light brown sugar |
| 2 | tbsp unsalted butter, cut in bits |
| ¼ | tsp ground cinnamon |
| Confectioners' sugar for dusting | |
| 1. | Heat oven to 350ºF |
| 2. | Line a 9-inch square baking pan with nonstick foil; let foil extend over ends of pan |
| 3. | Mix flour, baking powder, cinnamon and salt in a small bowl |
| 4. | Beat butter and sugar in a large bowl with mixer on high speed for 2 minutes until |
| smooth | |
| 5. | On medium speed, beat in eggs and vanilla just until mixture is combined |
| 6. | On low speed, beat in flour mixture and milk until blended |
| 7. | Gently fold ½ cup blueberries into batter |
| 8. | Spread batter into prepared pan and spread in an even layer |
| 9. | Top with peach and plum slices, evenly spaced in batter |
| 10. | Scatter with remaining 1 cup blueberries |
| CRUMBLE TOPPING | |
| 11. | In a medium bowl, rub ingredients together with fingertips until moistened and |
| clumpy, then scatter over fruit | |
| 12. | Bake 55 to 60 minutes, until a wooden pick inserted in center comes out clean |
| and cake starts to pull away slightly from sides of pan | |
| 13. | Cool in pan on wire rack |
| 14. | Lift foil by ends onto work surface |
| 15. | Using 2 large spatulas, lift cake from foil onto a serving plate |
| 16. | Dust with confectioners' sugar - cut into squares |