Summer has been busy & full of amazing produce. I know I'm not the only New Yorker freaking out at the farmer's market every weekend. As usual, I have too much food in the house & not enough people to cook for. The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc. I don't know what I would do if I lived in California and had perfect produce all year round. I probably wouldn't leave the house.
A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn. Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.
Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4
- 2 cups strawberries, quartered
- 2 cups sour cherries, pitted
- Squeeze of lemon juice (about 1/2 lemon)
- 1/4 cup turbinado or coconut sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons tapioca/arrowroot starch
Mix together all ingredients and stir to macerate berries/cherries. Set aside.
- 1 1/4 cup gluten-free quick cooking oats
- 1/3 cup sorghum flour
- 2/3 cup almond meal
- 2/3 cup walnuts, chopped
- 2/3 cup brown or coconut sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon sea salt
- 4 tablespoons coconut oil
- 4 tablespoons cold vegetable shortening, cut into cubes
- Raw sugar to top
Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough.
Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top.
Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides. Set aside to cool for 20 minutes, then serve warm.