Makes 4 to 6 servings
Call this a crisp or a crumble, it ranks way high on the list of favorite desserts in France. Yes, an import from England, the crisp and the crumble (both called crumble or crumbeuhl) are on the menu at restaurants, offered in patisseries, and served in homes throughout theland. This almondy crisp/crumble is a favorite for breakfast at my house. I often serve it with crème fraîche or Greek yogurt alongside. The addition of fresh rosemary adds an incomparable flavor.
INGREDIENTS
- 2½ pounds (1.25 kg) fruit (pears, apples, apricots, rhubarb, etc.), cored or pitted as needed and thinly sliced
- 1/3 cup (60 g) vanilla sugar
- 2 tablespoons fresh rosemary leaves
- 1/3 cup (75 g) dark brown sugar, gently packed
- ½ cup (70 g) unbleached all-purpose flour
- 8 tablespoons (1 stick/110 g) unsalted butter, cut into small pieces, chilled
- 1 cup rolled oats
For the topping:
- ½ cup (70 g) sliced almonds
- 1 tablespoon vanilla sugar
PREPARATION
- Preheat the oven to 350°F (180°C) and butter an 11 × 9-inch (28 × 23-cm) baking dish.
- In a large bowl, toss the thinly sliced fruit with 1/3 cup (60 g) vanilla sugar and coarsely chopped rosemary leaves, then turn the fruit mixture into the prepared baking dish.
- In a food processor, mix the brown sugar and flour, then add chilled, diced butter and pulse until the mixture resembles coarse cornmeal. Transfer to a bowl and add rolled oats, either by stirring with a wooden spoon or massaging with hands. Spoon the mixture over the fruit in an even layer.
- Sprinkle sliced almonds on top and sprinkle with 1 tablespoon of vanilla sugar.
- Bake for about 1 hour until the fruit is tender and the topping is crisp and golden. Serve warm.
Note: If you make this the night before, warm it up for 10 minutes before you plan to serve it. The crisp is best with mixed fruits, such as apples and pears, peaches and apricots, or nectarines and plums. There is a relatively small amount of sugar in this recipe because good, ripe fruit has so much of its own. However, you may want to pass a bowl of sugar alongside, for those who desire more.
