Stone Fruit Season

I’ve decided that it’s very hard to not enjoy peak stone fruit season.

It’s literally all we want to eat (okay not true, I’m never NOT in the mood for thai food, ha) but for everything else right now… bring on the stone fruit!

This weekend was full of pluots, courtesy of my imperfect produce box – these were slightly scarred but so perfect, taste-wise. I wanted a crumble since I hadn’t done one in awhile; I love that they keep the focus on the fruit. It’s basically fruit and nuts, at least the way I make them! They end up making great breakfast the next day – not shocking to anyone who’s read this blog for awhile :)

The color of these lil beauties is amazing! Just look at it:

This is riff number approximately 10000 of fruit crumbles… I’ve probably made this exact version at some point in the past and just didn’t write it down. Regardless, it’s a much-loved favorite with the two of us! Super simple, very adaptable and quickly made.

Let’s see, what else! Had a little al fresco drawing adventure with a friend today, super fun as I haven’t drawn from life in a loooong time. I was still drawing buildings but hey, usually it’s from a photo! The wind proved challenging but it wouldn’t be the SF that I love without excessive wind, so we just made it work.

Lots of swimming for me lately of course – without a wetsuit! It’s the “warm” bay water season so I’ve been taking advantage of it. It’s maybe a strange choice of things to get you out of bed in the morning but I love my 6am swims, wetsuited or not! I find them extremely satisfying.

I suggest seizing the stone fruit moment while it’s still peak season! The closer we get to autumn, the less perfect they are. Get on it!

Pluot, Blueberry & Ginger Crumble

A Wait are those Cookies original. Yield: 1 9″ crumble, serves 4-6. Refined sugar free, dairy free, gluten free and vegan with a grain free option. Lightly sweet, nutty and fruit-forward.

For the crumble

1 c almond flour, packed
1/4 tsp sea salt, heaping
1/2 tsp cinnamon
1/2 c chopped walnuts
1/3 c oats* (Omit for grain free)
1/4 c unsweetened coconut
1/4 c crystalized ginger
1 tbsp vanilla
1 tbsp maple
1/4 c melted coconut oil

~6-7 pluots (they’re usually on the small side)*, chopped into slices or chunks
~1.5 c wild blueberries (mine were frozen)
1 tbsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of one lemon

*since pluots are usually on the small side, I recommend using 6-7 of them; the flavor balance is perfect when it’s about half pluot, half blueberry

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used a deep 9″ pie plate. In your baking dish of choice, toss together pluots, blueberries, lemon juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, salt, cinnamon, oats (if using), chopped walnuts and coconut, maple, vanilla, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 25 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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