Yes, I know. This is the second crumble I have posted on midEATS. I read somewhere that crumbles are the lazy man’s pie 🙂 This is definitely true for me, as I am not a baker, and have zero patience to make a pie crust from scratch. Many of the store-bought pie crusts are filled with trans-fats and other questionable ingredients. Thus, I prefer a crumble – it takes just a handful of ingredients that I always have in my pantry to result in a delicious dessert. This recipe also doesn’t have any distinct Middle Eastern flair to it, but I will go so far as to say the use of almond extract adds a bit of Mediterranean flavor to the dish. So why is it on midEATS? Because it’s damn good – that’s why! The reason I chose the combination of nectarine and plums is quite simple – my kids at the grocery store had grabbed a small box of mixed fruit from Spinney’s and it somehow made it into the final shopping cart. Go figure. We had way too many fruits in the house, and during Ramadan we don’t eat that much fruit. However, much to my surprise, I found a ton of recipes online that used these two ingredients. Apparently baking stone fruits is a great way to bring out the flavor, particularly when they aren’t ripe enough to eat on their own. By the way, you can easily substitute your favorite gluten-free all purpose flour in this recipe, particularly since this isn’t really baking in the traditional sense of the word. I know many of you fear the word “bake”, but trust me, if I can make it, my twin 2 year-olds can make it. It is that simple! Nectarine and Plum Crumble Inspired by Over the Hill and on a Roll Prep Time: 15 minutes Bake Time: 1 hour and 30 minutes For the crumble topping: 2/3 cup cold butter 1 cup organic sugar 1 1/4 cups organic all purpose flour (gluten free, if you need) 1 tbsp cinnamon 1/4 cup whole milk 1/2 cup oats (gluten free, if you need) 1/4 tsp almond extract (1) Combine the butter, sugar, and flour using a pastry blender. I use this because I do not have a stand mixer (again, not a baker!). It works great and gives you an upper arm workout at the same time! (2) Once you have only little clumps of butter, add the milk, cinnamon, oats and almond extract. Continue to mix well. The crumble will (surprise) be crumbly yet moist. For the Filling: 2 nectarines, sliced into 8-10 slices 4 plums, sliced into 6-8 slices 1 orange – juiced (approx. 1/2 cup of orange juice) 1/2 cup organic sugar 2 tbsp organic all purpose flour (gluten free, if you need) 1/4 tsp orange extract (optional) (1) Combine all of the ingredients together in a large bowl. Make sure all of the pieces are nicely coated in the sugary goodness. (2) Place all of the filling into the bottom of a pie dish, or pyrex dish. (3) Take the crumble and cover the entirety of the fruits. (4) Bake in a 180C (350F) oven for approximately one and a half hours. [NOTE: the juice overflowed a bit and started to burn in my oven. Be sure to place a pan underneath to catch any stray, flying juices…] (5) Serve warm with a big ol’ heap of vanilla ice cream. Enjoy!