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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 6 cups summer fruit *, washed and de-seeded but un-peeled, and cut into 2" pieces
- 1 cup unbleached all purpose flour
- 1 cup turbinado sugar or Demerara
- 2 teaspoons ground nutmeg fresh, or cinnamon
- 1 zest Grated, organic lemon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature, cut into pieces
- apricots
- nectarines
- plums
- figs
Method
- Pre-heat oven to 400° F.
- Lightly grease with butter a 9-inch cake pan, Pyrex or ceramic baking dish.
- Fill the dish with the fruit, arranged in one big layer, up to the top.
- In a bowl, mix the flour, sugar, nutmeg (or cinnamon) and lemon zest with your hands. Now start "massaging" in the butter until the mixture resembles coarse meal.
- Sprinkle the topping mixture evenly over the baking dish filled with the fruit, making sure all of the surface is covered, including the edges.
- Bake about 30-35 minutes, or until the top is golden brown and the fruit is tender and bubbling.
- Serve warm with - or without - ice cream.
