With a recipe as simple as this, there’s no reason not to make dessert. The fruit comes out soft and tender, while the crumble is crisp and light golden brown. Experiment with other seasonal fruit combinations: raspberries, blackberries, and blueberries are other summer options, while apples, pears, and quince are perfect for fall. All are delicious with a scoop of vanilla ice cream.

　　

Ingredients

Makes 6 servings

　　3/4 cup all-purpose flour

　　3/4 cup sugar

　　1/2 cup sliced almonds

　　1/4 teaspoon salt

　　1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

　　2 pounds plums, peaches, or nectarines (or a combination), pitted and cut lengthwise into 1/2-inch wedges

　　Vanilla ice cream, for serving

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Pulse the flour, sugar, almonds, and salt in a food processor until nuts are chopped. Add the butter and pulse until the mixture begins to clump.

　　

Step 3

Spread the fruit in a 9 1/2-inch deep-dish glass pie plate and sprinkle the topping over it.

　　

Step 4

Bake the crumble in the middle of the oven until fruit is tender and topping is golden brown, 25 to 30 minutes.

　　The Epicurious Cookbook