/Stone Fruit Crumble

Stone Fruit Crumble

One of the greatest treasures and joys to be found in living an organic lifestyle is following nature’s guide to what she gives for each season. Organic eating means eating seasonally and in our particular context it means that stone fruit is ours for Summer. Living and eating with the seasons is an eternal reminder and our connection to nature’s promise to trust in the process of life – that there is a season for everything. Our job is to honor each season for its own gifts and to notice the abundance and sense in them.

Knowing that the cycle of life is an ebb and flow, an ongoing cycle of death with a certain promise of re-birth is to be living in touch with a sacred truth and eating seasonally – consciously – reconnects us to the miracle and joy in that. Nothing that lasts forever can be truly treasured, we need to miss something to notice what it means to us and experience it’s opposite to know its true value.

So we live without fruit through Winter and then in South Africa Summer bursts with stone fruit and berries. To celebrate the abundance – in full knowledge that this season will too quickly pass – we are celebrating every gift of nature that she gives us in the form of stone fruit, just one of a South African summer’s delights as much as tomatoes.

I’m going to spend every moment doing the best I can with the glut of this fruit we suddenly have.

Not only in-store but in my own garden, I have an abundance of peaches going on right now. Plums have just started arriving as well and this recipe will do well with plums, apricots or peaches.

I used peaches for this one as they were literally falling off the trees but I know that I’m going to try this again with plums over the week-end as I just got news that plums are in from Penny’s food forest. Too excited for words.

Anyway – so try this for a more nutritious take on traditional apple crumble. If you’re one of our typical customers – I feel your pain that your children are probably not much appreciative of your endless ‘no’s’ when it comes to what they can and can’t eat. Living in a world of convenience and refined food in Jozi, conscious parenting from an enlightened point of view about how their food effects every aspect of their lives – you’re having to say ‘no’ a lot. No, you can’t have those sweets, that dessert, those fizzy drinks, that fast food – and because that food is the norm and is what the majority of their friends are eating – kids of good mothers don’t much always appreciate the effort which can manifest in a long list of ‘no’s.

So this is a dessert that is made celebrating seasonal stone fruit and that they are going to love – that is sweet and yet nutritious silly. To make it even better, we’re using Moffett’s organic heritage wheat flour – so they’re getting an entirely different flour to the industrial variety we were all stuck with until James Moffett arrived in our world and changed it irrevocably. We now have access to the healthiest variety of wheat and flour we have ever had in Jozi.

Stone Fruit Crumble
Print Recipe
Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Stone Fruit Crumble
Print Recipe
Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 180 degrees – note – not fan assisted as this crumble top can burn easily
  2. Boil some water in a pan on the stove top.
  3. If using peaches – add them to the boiling water – for a minute.
  4. Remove and pop the skins off. Blanching just gets the skins off so without losing any of the flesh.
  5. Cut the fruit off around the pip into chunks.
  6. Place in a glass pie dish.
  7. Add the dried fruit, lemon juice, honey and vanilla powder or essence and stir altogether.
  8. Mix the 2 types of Moffett’s flour with the cinnamon and coconut sugar. Keep back 1 tsp of cinnamon sugar and 1 tsp of coconut sugar to sprinkle over the top.
  9. Take the butter out of the freezer and add to the flour.
  10. Using your fingers work the flour through the butter flicking your fingers through it to make a crumble texture. The butter will be firm and make your fingers tired quickly – but in this heat, it’ll start melting quickly – you need to keep flicking your fingers through to incorporate the butter with the flour into a crumble texture. Don’t panic about whether you’re getting this technique right or not – just focus on trying to make a crumbly texture and if you fail at it – all that will mean is that the crumble isn’t crumbly – whichever way it comes out – it will still be delicious.
  11. Put the crumble on top of the fruit mixture in your glass dish.
  12. Sprinkle over the kept over coconut sugar and cinnamon.
  13. Pop in the oven for 30 minutes or until the crust is crispy.
  14. Remove and serve with a good cream.

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