Fruit crumble may just be the world’s easiest dessert, and one of the yummiest! The only trick to making a great crumble topping is that the butter has to be cold. I still remember the best crumble I ever had – it was in a pub in a tiny fishing village on the east coast of Scotland. I don’t recall anything else about that meal, but I’ve never forgotten the plum crumble. You can use this crumble topping with any fruit, even canned or bottled in a pinch. I love stone fruit crumbles in summer when these juicy fruits are so abundant and delicious, and quince, pear, or apple crumble (see video below) in winter. Nectarines are especially quick as they don’t need to be peeled, and their red skin looks beautiful, especially if you use a mixture of yellow and white-fleshed fruit for contrast. I also sometimes just cook the crumble topping spread on a baking paper-lined tray and sprinkle it over ice cream. I like a vin santo with fruit desserts, and I especially enjoy the slightly bitter note of San Niccolo from Chianti producer Castellare.
Serves 6
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