Easy Stone Fruit Crumble
with Maple Whipped Cream and Toasted Almonds
Summer is here and this easy stone fruit crumble is the perfect way to celebrate! This summer classic is topped with delicate maple whipped cream and finished with toasted almonds for extra crunch.
Allergens:
Oats
•Wheat
•Milk
•Almonds
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time1 hour
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
4 unit(s)
Stone Fruit
3 tbsp
Maple Syrup
1 cup
Quick Oats
(Contains Oats)
4 tbsp
All-Purpose Flour
(Contains Wheat)
½ cup
Brown Sugar
1 tsp
Ground Cinnamon
113 mL
Cream
(Contains Milk)
56 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
8 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Calories720 kcal
Fat42 g
Saturated Fat22 g
Carbohydrate79 g
Sugar51 g
Dietary Fiber8 g
Protein10 g
Cholesterol100 mg
Sodium310 mg
Trans Fat1.5 g
Potassium550 mg
Calcium125 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Whisk
•Medium Bowl
•Measuring Spoons
•8x8" Baking Dish
•Large Non-Stick Pan
•Large Bowl
Instructions
1
- Halve, pit, then cut nectarine into 1-inch pieces.
- Halve, pit, then cut peach into 1-inch pieces.
- Add nectarines, peaches, 2 tbsp maple syrup and a pinch of salt to a medium bowl, then toss to combine.
- Add oats, flour, brown sugar, cinnamon and 1/4 tsp salt to another medium bowl, then whisk to combine. Add softened butter then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form.
2
- Transfer fruit to the bottom of an 8x8-inch baking dish in an even layer.
- Sprinkle crumble mixture over top.
- Bake in the middle of the oven until crumble is golden and fruit is bubbling, 35-40 min.
3
- Meanwhile, add cream and 1 tbsp maple syrup to a large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min. Place in the refrigerator until ready to use.
- Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
4
- Remove crumble from the oven and set aside to cool slightly, 5 min.
- Divide crumble between bowls, then dollop maple whipped cream over top.
- Sprinkle toasted almonds over top.