Friday, August 24, 2012

In Season: Stone Fruit

Peaches and plums are in their prime this month, so what better way to showcase these sweet, juicy fruits than in a crumble.

Give me a crisp, crumble, betty, buckle or plain old piece of pie served with a dollop of vanilla ice cream any day of the week. I'll take that over chocolate every time.

This particular recipe comes out of Food and Wine and calls for both tahini and black sesame seeds. I had regular roasted sesame seeds so opted to use that instead, throwing in a healthy couple of tablespoons into the crumble. The substitution worked just fine and added a really nice almost-savory dimension to the dessert.

A pound of plums plus a pound-and-a-half of peaches, and what you've got is a whole heckuvalot of summery goodness that you can scoop out and then promptly smother with some really good ice cream or a large helping of whipped cream.

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