Wood Fired Recipes Community Cookbook
Oat Streusel

Roasted Stone Fruit With Oat Streusel

Aug 15, 2013Posted by guestchefPrint

Oat Streusel

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!)

Oat Streusel

Roasted Stone Fruit With Oat Streusel

Course Dessert

Ingredients
  

  • 100 g all purpose flour
  • 100 g rolled oats
  • 100 g brown sugar
  • 2 lemons zested
  • 1/2 tsp salt
  • 100 g butter cubed
  • 3 lbs various stone fruit (white and yellow peaches, apricots, nectarines, plums)
  • 1/2 cups sugar or to taste
  • vanilla ice cream

Instructions
 

  • 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.
Keyword fruit, streusel

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