Sunset colors like peach, apricot, and plum have always been my favorites, so I get really excited when stone fruits come into season. Once I start slicing into those juicy pluots and nectarines I get lost in the gorgeous colors and almost forget to eat! This recipe makes the most of their beauty, and even though there are lots of fancier ways to fix up wonderful summer fruit, I always like to start with something simple first. It allows me to really appreciate how lucky I am. This one is made in minutes in the microwave, and you can call it breakfast.
I used an assortment of plums, pluots, nectarines, and apricots for these crisps. I like to take one or two of each when I’m shopping. For the best selection, hit up your local farmers market. Out here in California the growers are going crazy creating all sorts of hybrid varieties like pluots, which are a cross between plums and apricots. The mix is fun because some of the fruit will be sweet, some tart, and the flavors and colors will mingle to make a unique filling every time.
This will be saucy, and might even bubble over your bowl or mug a bit, especially if you use plums. Your sweet tart sauce will range in color from peachy, to mauve, to a deep blood red depending on which fruit you use.
I’m not one of those people who turns up my nose at the microwave. I love it, it’s a tool like anything else in the kitchen and it can do amazing things. In this case it transforms slices of fresh fruit into a delicious bubbling jammy filling in a couple of minutes. Chop the fruit smaller and let it go one more minute and you’d actually have jam. This is nothing short of miraculous if you ask me.
I make a classic crumble topping with equal parts oats, brown sugar, flour, and butter. I add sliced almonds, but you could add any other nut, or leave them out. You can make the crumble ahead and store it in the fridge for up to a week.
Pile everything high in the cup or bowl, because it will shrink down as it cooks, and set it on a saucer to catch any overflow. Mine cooks in just under 2 minutes, but your microwave may vary slightly. Be careful, the filling will be hot!
- assorted stone fruit, washed and sliced, allow about 2 pieces per serving
- 4 Tbsp old fashioned rolled oats
- 4 Tbsp brown sugar
- 4 Tbsp all purpose flour (or almond flour for gluten free)
- 4 Tbsp sliced almonds
- 4 Tbsp cold butter, cut in small pieces
- To make the topping, put everything in a bowl and mix together with your fingers until it has a coarse crumbly texture. Keep breaking apart the butter into smaller and smaller bits, and combining everything until it has been thoroughly mixed.
- Fill a mug or small bowl with pieces of fruit. Top with the crumble. I like to mound the fruit and topping up fairly high because it shrinks down as it cooks.
- Set the bowl on a saucer to catch any drips, and microwave for approximately 2 minutes. It could take slightly less time.
- Enjoy right away with a dollop of yogurt, creme fraiche, whipped cream or ice cream.
I added a dollop of Honey flavored Greek Yogurt, but nothing is stopping you from raiding the freezer…
- Cook the fruit all by itself and then top it with your favorite crunchy granola.
- Quadruple the recipe and bake this in a cast iron skillet in the oven.
- Use berries or apples instead of stone fruit.
- Toss the fruit with a few drops of vanilla or almond extract before cooking.
- Make this for dessert and top with ice cream or whipped cream.