Stone Fruit Crumble, it is amazing

prop styling: Missie Neville Crawford; food styling: Chelsea Zimmer

We were wowed by the flavors of this luscious dessert. Grilling the fruit caramelizes its sugars and concentrates its flavor, while the creamy tang of crème fraîche perfectly complements the nutty, buttery topping.



  • 6 medium-ripe peaches (about 1 3/4 pounds)
  • 6 ripe plums (about 1 3/4 pounds)
  • Cooking spray
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons brown sugar
  • 12 vanilla wafers, crushed
  • 2 tablespoons butter, melted
  • 1/4 cup crème fraîche

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Cut each peach and plum in half; discard pits. Lightly coat fruit with cooking spray. Add fruit to grill rack coated with cooking spray; grill 3 minutes on each side or until grill marks appear. Cut each fruit half into 4 wedges. Place fruit in a large bowl. Sprinkle with granulated sugar and salt; toss gently to coat. Let fruit stand for 15 minutes.

Step 3

Place pecans, brown sugar, and wafer crumbs in a medium bowl, stirring to combine. Drizzle with butter; toss well to combine. Divide fruit evenly among 8 (8-ounce) ramekins, jars, or bowls. Drizzle with remaining liquid from fruit. Top each serving with 1 1/2 tablespoons pecan mixture and 1 1/2 teaspoons crème fraîche.

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