Just when I am about to post about summer fruits, summer is officially over. While East Coast is hit by hurricane Irene, and Texas and other states are scorching hot, weather here in northern California is great as usual, about 80 F constantly during the day, and low 60's F at night. This is exactly why people love California, cool and gentle breeze, not humid and not dry. Perfect.
I am now in a week break from all the baking duties. I was really busy with quite a bit of cake stuff including 90th birthday cake, sorbet making frenzy (and still going), putting use of all the beautiful summer produce we have here in tarts, ice cream, and more cake.
There was my niece's first birthday party involving a full dessert table and a two-tiered cake. There was also a dessert table and wedding cake I made for a wedding 1.5 weeks ago. In between all this craziness, I also went for a few-day trip to Boston for a different wedding and very quick "vacation" (it ended up not being a vacation at all due to lack of sleep and food the whole time we're there, lots of walking too!). I was back mid week last week and immediately planning for my sis-in-law birthday. I feel dizzy just writing all these stuff, but just in case you're wondering where I have been, well... there you go.
Speaking of summer produce, my fridge is now full of pounds of fresh sweet raspberries and strawberries, a few pounds of cherries too. I am too excited (and a bit overwhelmed) just thinking of the possibilities of their destiny in a cake/dessert form. A suggestion of your favorite summer cake/dessert that includes berries and/or cherries is greatly appreciated :).
Summer Fruit Crumble
100g unsalted butter
100g granulated sugar
75g almond flour
pinch of salt
- Mix all of the ingredients in a mixer with a paddle attachment until crumbly, or mix by hand.
- Crumble on a baking sheet and refrigerate until ready to use
400g Summer fruits (apricot, peach, nectarine, raspberry, blueberry, strawberry, plums, cherries, etc.)
10g flour (you can add more if you're using fruits that release a lot of juice like strawberry)
25 g sugar (you can adjust this too if your fruits are more on the tart or sweeter side)
lemon zest ( a bout 1/2 tsp-1 tsp or so)
1/2 pod of vanilla bean, scrape the seeds (optional)
- Cut up the larger fruit into pieces and toss them together with the flour, sugar, lemon zest, and vanilla bean seeds (if using)
- Divide between ramekins
- Bake in a preheated oven at 350 F for about 30 minutes or until it's bubbly and the crumble topping is nicely browned.
- Enjoy with a scoop of vanilla ice cream or just plain sweetened whipped cream