Serve this as a starter: It’s nice to have on the table as a beginning for a brunch. You might also serve it as a summery dessert.

　　

Ingredients

serves 6 to 8

　　

For the Crumble Topping

1 cup all-purpose flour

　　8 tablespoons (1 stick) unsalted butter, chilled

　　1/3 cup sugar

　　1/4 teaspoon kosher salt

　　

For the Filling

1 pound peaches, peeled, pitted, and quartered

　　1 pound plums, peeled, pitted, and quartered or sliced

　　2 cups (1 pint) blackberries

　　1/2 cup packed dark brown sugar

　　1 tablespoon unsalted butter, melted

　　Juice of 1 lemon

　　1/4 cup all-purpose flour

　　1 teaspoon freshly grated lemon zest

　　Pinch of kosher salt

　　

Step 1

Make the crumble topping: In the work bowl of a food processor fitted with a metal blade, combine the flour, butter, sugar, and salt. Pulse until the mixture is the texture of bread crumbs; set aside.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

Make the filling: Combine the peaches, plums, and blackberries in a mixing bowl.

　　

Step 4

Combine the brown sugar, butter, lemon juice, flour, lemon zest, and salt in another bowl. Gently mix the brown sugar mixture into the fruit mixture.

　　

Step 5

Pour the fruit into a 2-quart baking dish. Sprinkle it evenly with the crumble topping.

　　

Step 6

Bake the crumble on a baking sheet for 50 to 60 minutes, or until thick bubbles emerge from the crumble and the topping is golden brown. Serve warm.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.