Peaches & Plums with Sesame Crumble

Brain tired. Brain still processing all the traveling, eating & talking I did in the past 5 days.  I seriously feel like Encino Man.

I hope all of your comments begin with no wheezing the juice. That’s an order!

Am I on east coast time? Wait. Am I on west coast time? Is this a food hangover that I’m experiencing?

Do we even have milk in the fridge? Laundry? What’s that?

 

This week I plan to binge on arugula, avocados, fresh fruit and JUICE. Lots of juice. I also need to get back to my favorite flavor profiles. You know… the ones that lean more on the hippie side. It just helps me balance my brain and set me on track.  It reminds me of my crunchy California roots. Don’t get me wrong, I love visiting New York but I ate like a truck driver this time around and the humidity didn’t help…

Peaches & plums were blowing up my CSA box right before I left and I felt like I couldn’t keep up! This crumble helped me make a big dent in my stash. And that black sesame crumble with tahini? All is right with the world!  The savory/sweet/buttery crunch marries so well with the sweet/tart plums. The only problem I encountered was not eating all of the crumble before I put it on the fruits. Wait…I always encounter that problem.

We ALL have that problem. No wheezing the crumble.

And we’re off!

Ingredient gathering. It doesn’t take that much.

We start with the topping! Flour & brown sugar go into the food processor.

Then butter & tahini make an appearance.

And finally we have black sesame seeds. Oh man. This is delightful!

Spread the crumbs out on a baking sheet. Put the baking sheet in the oven. Bake those crumbs.

WHAT???? That’s right. We’re separating this process. This way we don’t have soggy crumbs on top of our crumble.

Chop up your fruit. Add sugar & a squeeze of lemon and cook the fruit until it softens just slightly.

Put the cooked fruit into a baking dish. Look at that color. It’s crazy.

Now you take the topping from the oven…try not to eat it all before you put it on the fruit.

It’s incredible. REALLY.

Now bake! It’s a very short bake. We just want the fruit to bubble a bit.

Delightful. Now we wait just a second.

Put the crumble in bowls. Add some whipped cream on top. Watch it melt.

Would you just LOOK at the color of that peach? I bet you’ll go back for seconds…thirds… if you’re not sharing!

Peaches & Plums with Sesame Crumble

serves 6

recipe slightly adapted from FOOD & WINE Magazine

  • 1/2 cup all-purpose flour
  • 3 packed tablespoons light brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, cut into tablespoons
  • 1 tablespoon tahini
  • 1 1/2 teaspoons black sesame seeds
  • 1 pound purple plums (about 3), thinly sliced
  • 1 1/2 pounds peaches (about 3), peeled with a vegetable peeler and thinly sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice

Preheat the oven to 350° and line a baking sheet with parchment paper. In a food processor, pulse the flour with the light brown sugar and salt. Add the butter and tahini and pulse until moist crumbs form. Add the black sesame seeds and pulse to combine. Scatter the tahini crumbs on the baking sheet and bake them for about 20 minutes, until they are golden and crisp. Let cool, then break up any big clumps.

Meanwhile, in a large skillet, combine the plums and peaches with the granulated sugar and lemon juice and cook over moderate heat, stirring occasionally, until the fruit is just softened and the juices are thickened, about 10 minutes.

Scrape the fruit into a shallow gratin dish or glass pie plate and sprinkle with the crumbs. Bake in the center of the oven until the fruit is bubbling, about 10 minutes. Let cool for 5 minutes, then serve.

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44 Comments

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  • August 1, 2012

    OMG, this looks soooooooo good!! Considering we’re in summer, but the UK currently has no summer, this looks perfect served warm as a pick me up on a grey summer day. Can’t wait to try it, thanks for sharing! :)
    Ruth

    • Tracy
      August 1, 2012

      i like that idea!

  • August 1, 2012

    What a fun combination!

  • August 1, 2012

    That peach is electric. And I love black sesame

  • fusilliamy
    August 1, 2012

    Oh geeze, Encino Man is playing in my brain now. Nugs….grindage… MEAT GROUP!

    Looks delicious. I love this sort of dessert in summer. I want to try that crumble topping!

    • Tracy
      August 1, 2012

      HAHAHA!!!!!! Grindage! I heart you!

  • August 1, 2012

    I just had lunch few minutes ago, I’m hungry again…
    :)

  • Carly
    August 1, 2012

    I saw Encino Man at the theatre the day I got contacts. Two big events in my life.

    The crumble looks amazing. I wish I lived somewhere that had local peaches and plums. I still may try it with the grocery store version.

    • Tracy
      August 1, 2012

      two major life events!

  • August 1, 2012

    I totally feel you. Traveling and getting off your food routine can really turn you upside down! Bring on the hippie eats! Thank you for not soggying up the crumb topping. ;)

    • Tracy
      August 1, 2012

      I just can’t help myself when I’m on vacation! It’s a good thing I didn’t pack a bathing suit…

  • Kelsey
    August 1, 2012

    There is no way I would be able to escape not eating that entire pan of crumble topping right out of the oven. And then going around my kitchen muttering about how I wished I had a nice piece of fruit to wash down all my crumble with.

  • kimberlee
    August 1, 2012

    I appreciate the Encino Man reference, I say that line occasionally to my husband and all I get is a blank stare. :) Can’t wait to try this, maybe this weekend. I have no problem turning the oven on when it’s 90 degrees!

  • August 1, 2012

    wow, this looks amazing. A nice easy way to get back to your crunchy granola self.

  • August 1, 2012

    I enjoy your use of typography! The transparent color blocks in the top photo are especially awesome.
    -jami

  • August 1, 2012

    Love the addition of black sesame seeds here, Tracy. Whenever I go to NYC, I always feel like I need a serious cleanse afterwards. Can’t get enough of crumbles this time of year!

    • Tracy
      August 1, 2012

      Oh man. And I JUST DID A CLEANSE!! My body is like whaaaaaaaaat?!

  • Awesome!

  • August 1, 2012

    Ohhh with all the fresh Florida/Georgia peach stands we have around here I’ll definitely be making this soon!

  • August 1, 2012

    Sesame seeds sound like an amazing addition to crumble topping! Love it.

  • August 1, 2012

    oh dang that looks good, even if it looks like ants in my crumble. also, LOVE the encino man quotes. the main actor (brandon fraser??) annoys me, but that movie is so awesome anyway.

    and yeah, i feel you on the need for a cleanse. we are trying to eat healthy all month, at least during the week, because we either have visitors in town OR a trip to Portland (yay!!) for the rest of the month. i hope i don’t need to buy new pants…

    • Tracy
      August 1, 2012

      it totally looks like ants, huh? It doesn’t taste like them!

  • August 1, 2012

    That looks fantastic!
    With a glass of Sauternes, it’ll the perfect ending to an evening.

    All the best,

    Nannette Eaton

    • Tracy
      August 1, 2012

      oooh! love that combo!

  • August 1, 2012

    yummmm I bet you could sprinkle ground flax seeds on this for extra healthy crunchiness

    xxoo

    • Tracy
      August 1, 2012

      GREAT idea!

  • August 1, 2012

    Have I mentioned how I love your handwriting? The way you write on your photos makes your blog so personable.

    • Tracy
      August 1, 2012

      thank you sooo much!!!

  • August 1, 2012

    I love the idea of these flavor combos. And the step to separately toast the crumb topping, genius. Gotta keep it crispy bro. (I think I just mixed up my Pauly Shore quotes, my apologies.)

  • Molly
    August 1, 2012

    Can I use regular sesame seeds for this? Don’t have access to the fun black ones.

    • Tracy
      August 1, 2012

      yes! totally.

  • August 2, 2012

    I’ve never tried sesame in a dessert before but this looks delicious!

  • August 2, 2012

    Hey Tracy!!

    This looks SO scrumptastic!! I can’t wait to make it. I have a question though–

    I’m putting together a dinner party menu for CSAs & was wondering.. Could you make the crumble and the fruit separately beforehand, then refrigerate the fruit & pop it in the oven when dessert time rolls around?

    love,love,love
    morgan

    • Tracy
      August 2, 2012

      YES!! You might have to cook it a bit longer since the fruit will be cold. I would suggest taking out the fruit and letting it come to room temperature and then bake as the recipe says. You don’t want to burn the topping with the extra baking time. Enjoy!

  • August 2, 2012

    The tahini is an interesting touch, I have to try it!

  • August 2, 2012

    Tahini in a crumble?! What the what? I have to try this.

  • August 3, 2012

    Ooooh, yes to that savory-nutty-sweet tahini crumble bit! And good luck getting back on track!

  • August 3, 2012

    Can’t wait to try this – I love the idea of tahini in it! And I’ll have to try wheezing the juice at 7-11. Pauly Shore! I forgot about him! hahah

  • Claire
    August 9, 2012

    I made this today, and it was a total success. Thanks for the recipe! I would never have thought to put sesame in a crumble, but it turned out delicious. I lowered the sugar in the fruit mixture to a scant 1/3 cup, and it was still sweet enough.

  • July 16, 2013

    Oh what a coincidence, I have peaches and plums in my fridge. Totally loving this tahini, sesame crumble idea! I just got back home from what I’m going to call an “eat-cation” in Charleston, SC. Struggling to get my groove back…

  • July 17, 2013

    this is gorgeous and I want it in my face RIGHT NOW. Beautiful photos and fonts as always. Love ya blog lady.

    • Tracy
      July 17, 2013

      thanks, buddy!! xoxo

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