Choose a mix of summer fruit for this crumble

Here at the height of summer produce season, I look at the piles of fresh fruit on the counter and in the fridge, and think "I've got to use up some of this!"

This mixed-fruit crumble is an easy (and delicious) answer to the problem of too much great fruit. Fill a baking dish with about 2 pounds of prepped fruit, mix together the crumble topping, sprinkle it on top and bake for about 40 minutes. Hurray, it's dessert -- spectacular with or without a scoop of vanilla ice cream on top.

In my latest version, I used a mix of peaches, pluots, cherries and blueberries, plus one lonely nectarine. But a peach-raspberry version is possible next -- peaches are my favorite summer fruit, and the freestones are finally coming in. (Peel or don't, depending on how fuzzy the peaches are. The skin melts into the filling, adding texture.)

A fruit crumble, by the way, differs from a fruit crisp in just one ingredient: No oats. To me, the crumble mix looks like someone was starting to make pie crust, and then said, "Oh, heck with it," and broke the mixture up to use for the topping. 

Don't get me wrong -- I love to bake pies, but this recipe is so much easier.

Mixed-fruit crumble

Serves 4 to 6

Ingredients:

For filling:

2 to 2-1/2 pounds of fresh summer fruit, such as peaches, nectarines, apricots, plums, pluots, cherries, blueberries and/or cane berries

1 tablespoon fresh lemon juice

1/2 to 2/3 cup granulated sugar (use the lesser amount if fruit is very ripe)

4 teaspoons cornstarch

1/2 teaspoon ground cinnamon or baking-spice blend

1/2 teaspoon coarse salt

For the topping:

6 tablespoons unsalted butter, room temperature

1/4 cup light brown sugar

1 cup all-purpose flour

1/2 teaspoon coarse salt

Instructions:

Preheat oven to 375 degrees. Wash, peel (if desired), pit and cut fruit into chunks.

Fill an 8- or 9-inch baking dish with the prepared fruit. Sprinkle the lemon juice over the fruit.

Stir together the sugar, cornstarch, cinnamon and salt in a small bowl, then sprinkle it over the fruit. Gently fold the mixture in so the fruit is evenly covered. Set aside.

To make the topping: Use a flexible spatula or wooden spoon to mash the butter and sugar together in a medium bowl.  Add the flour and salt, and mix it all together with a fork or your clean hands until crumbly.

Sprinkle the topping over the fruit in the baking dish. The fruit doesn't have to be completely covered, but the topping should be evenly distributed.

Bake the crumble for 40 to 50 minutes or until the topping is golden brown and the filling is bubbling up around the topping.

Allow the crumble to cool at least 20 minutes before serving, or let cool to room temperature. Leftovers can be refrigerated.