First it's a quick pear and plum crumble to use up some of the fruit that's somehow managed to escape being baked already. I know what you're thinking---hasn't she made about a dozen crumbles already?---well, yes I have, but I'm trying to show you how versatile they are, and remember the Mario Batali clip about scorpacciata? That applies to crumbles, too. Pretty soon I'll be ready to move on. But not just yet.
Beautiful pears are starting to show up in the stores, but all by themselves they can be a little bland, so I added in a couple of plums for color and a punch of flavor.
1/2 cup of ground almond meal for half of the flour. dark brown sugar sliced almonds 6 tbsp soft butter ground cardamom*
These fruit crumbles have temporarily overtaken muffins and scones as my morning ritual. I'm sure something else will come along eventually to take its place, but until the summer and fall fruits slow down, this is my go to treat.
The first raindrops have just started and we've already pretty much decimated the crumble....
* Ground cardamom is an exotic cousin of cinnamon, and even though you're probably familiar with it in Indian cooking, ground cardamom is also used in baking. Cardamom has a beautiful silvery color and it adds a subtle, pleasantly unfamiliar note to baked foods. You can combine it with cinnamon if you want to.