It's that time of year, my favorite fruits have made their way into season. Peaches, nectarines, apricots, plums, blueberries, strawberries, melons, and all the varieties of each. I cherish fruit stands along my drive home and the Malibu and Calabasas Farmer's Markets. I feel like I'm in heaven. All the colors and options...it just feels endless.
Last Sunday, in anticipation of a few dinner guests, I went to the Malibu Farmer's Market. I only had about 12 dollars in cash, so it served as a creative limit to see what I could get for that amount. I ended up with a large bag of Apriums (Apricot crossed with a Plum), 2 carrot pies, and a basket of strawberries. I'd later adventure to the grocery store for blueberries and peaches to make the recipe below.
We ate this crumble with our picnic dinner at Sip in Malibu with a glass of Honey Pie Chardonnay blend. It was delicious!! (If I do say so myself)
Peach, Blueberry, Aprium, Vanilla Wafer Crumble
by KV
Bottom Pie Base:
1 Pillsbury pie crust.
Egg white for brushing
2 Tbsp sugar, for sprinkling
Non-stick cooking spray
Crumble:
1 cup vanilla wafers
1/2 cup brown sugar
1/3 cup oats
1/3 cup flour
4 Tbsp of butter
Fruit Filling
1/3 cup Kern's apricot nectar
1/3 cup quick cooking tapioca
1/3 cup brown sugar
1 Tbsp corn starch
1 Tbsp lemon juice
6 Apriums, cut in slices (Easy sub: Use Apricots)
6 medium Peaches, sliced and some peeled
1 cup blueberries
Directions:
Preheat oven to 350.
Spray a 9 x 9 pan with non-stick cooking spray. Line pan with pie crust, brush generously with egg whites and then sprinkle sugar over the top. Bake in the oven for 10 minutes.
Prepare fruit mixture. Cut up peaches and apriums into slices. I remove some peel from some of the peaches but mostly leave it on for added texture. Add blueberries and set aside. In a separate and larger bowl, mix apricot nectar, tapioca, corn starch, lemon juice, and brown sugar. Add fruit to this mixture and gently toss fruit in this glaze.
Prepare crumble topping. In a food processor, combine oats, brown sugar, flour and cold butter. Add more flour or oats if the mixture is not "crumbly" enough. Remove from food processor.
In a bag, crunch up Vanilla Wafers in to small but still chunky pieces. Combine crumble topping and Vanilla wafers.
Spread fruit into the prepared pie pan and make sure all of the glaze is distributed over the fruit. Spread crumble topping over the top of fruit. Bake in the oven at 350 for 20-25 minutes. Keep an eye on it and bake until it's bubbling and the top is crisped.
Enjoy warm with vanilla ice cream. Yum!
Serves 8.