I can’t speak for the rest of the country, but this summer of 2013 is an amazing season for fruit. It started with the strawberries and cherries in the early part of the season, and it has continued on with the myriad varieties of stone fruit now available from local farmers. White and yellow peaches, apricots, nectarines, plums – they’re all unbelievably sweet and juicy. Use this recipe to take advantage of the bounty. (Plus, it’s really easy to remember, so you can break it out any time at a moment’s notice!)
100 g all-purpose flour
100 g rolled oats
100 g brown sugar
zest of 2 lemons
1/2 tsp salt
100 g butter, cubed
3 lbs various stone fruit – I used all of the above
1/2 C sugar, or to taste
your favorite vanilla ice cream
Combine the flour, oats, brown sugar, zest and salt in the bowl of a mixer. Mix well. Using the paddle attachment, cut in the butter until the mixture forms pea-sized chunks. Cover and refrigerate.
Meanwhile, halve the stone fruit and remove their pits. Place them in a wood-oven-safe baking dish. Sprinkle with the sugar to taste – if your fruit is super-delicious you may not need any; if it’s a little under-ripe you may need a bit more. Crumble the streusel topping over the fruit.
Cover with foil and bake in your wood oven for 10-15 minutes. Remove the foil and bake for another 15-20 minutes, or until the streusel is browned and the fruit is soft. Remove from the oven, allow to cool slightly to avoid scorched tongues, and serve with a scoop of vanilla ice cream.