When there is an abundance of fruit in season, it is tough to decide what to turn into a crisp, crumble, cobbler or pie. So many great choices and stellar combinations. Have you tried apple blackberry? Or peach blueberry.
Recently, I made a tart with fresh apricots, dates and walnuts. All sublime. This particular fruit crumble can be assembled a day or two in advance and baked when you want it. And it’s always possible that you may get some almond paste in your hands during that time and decide to sprinkle it over the waiting-to-be-baked dessert. That would be tasty. There is a lot of flexibility here.
I used the strain Dark Star to make this cannabutter. It was a lovely donation from a friend who for now will have to be nameless. This indica is calming and not overpowering; just a fine high with some relief to my various aches and pains. Dry mouth was not an issue for me, though some complain about that. In fact, nothing was an issue at all. Don’t you just love when that happens.
Plum and apricot crumble
5 Tbs. unsalted cannabutter
8 plums, pitted and thickly sliced or halved if small
10 dried apricots, halved
2 Tbs. frozen orange juice concentrate
½ tsp. vanilla extract
6 Tbs. firmly packed coconut sugar
⅓ cup quick-cooking rolled oats
⅓ cup all-purpose flour
1 tsp. ground ginger
1 tsp. cinnamon
Heat oven to 325.
1. Coat the bottom of a 9-inch pie dish with 2 tablespoons cannabutter.
2. In a medium bowl combine the plums, apricots, orange juice concentrate, vanilla and 2 Tbs. of the coconut sugar; toss to coat the fruit evenly. Then spread the plums out evenly in the dish.
3. Cut the remaining cannabutter into small pieces. In a bowl, combine the butter, oats, flour, ginger and cinnamon powder along with the remaining coconut sugar. Using your fingers, rub the ingredients together until crumbly.
4. Sprinkle the mixture evenly over the plums. Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Don’t forget to treasure the juices in the pan — this is not the plate you give the dog to lick clean.