Summer Fruit Crumble Bars. Perfect big batch family dessert – flaky, buttery crumble, oozy caramelized fruit, all the freshness and sweetness of a perfect Summer day!
SUMMER CAKE YEARNING
This is one of those recipes that really do not have much of a story. If written, it would be rather a dull one. You know those days when nothing is wrong, nothing shining either, rather kind of blah. Everything is ordinary, everything is anything and pretty much nothing much. Cloudy day, coffee is kind of boring, everything is kind of… you know… people calling you and telling you same old same old things, or not same old things, but you feel it kind of… predictable?
Before you get lost in my “anything something ratherthing” essays, I must say that it was all about the sweets. I wanted cake. I wanted something fruity and baked, not raw, not fresh. I wanted to use all those peaches that were pretty idle on my table and not getting any less soft, and I wanted cake.
THE SIMPLEST SOLUTION IS ALWAYS THE BEST
Therefore, I made a cake out of what I already knew and had. I have a great cake recipe
So there it was – old, blah and ordinary became the most beautiful fruit dessert I made this Summer!
LOVE IS CARING IS SHARING RECIPES. AND BEING THANKFUL.
Which is pretty much the essence of this anything everything blog post. I surely do count my blessings and often look into what I already have with appreciation. I do appreciate those “blunt” days because it means I have the luxury of skipping the daily rush sometimes and baking a cake instead. I have a bowl full of beautiful, summer fruit. I have people who care about me enough to hand me down their best recipes they carried around written in their hearts.
I am thankfull.
Therefore, I’m sharing all of this fruity, simple, big batch, caramelizing, flaky, buttery happiness with you, people that I’m blessed with too.
Summer Fruit Crumble Bars
250g/ 2 cups flour
1 tsp baking powder
1 tsp sugar
nice pinch of salt
125g/ 1/2 cup + 2 tbsps vegan butter or margarine, cold, cubed
6 – 8 tbsp of plant milk, cold
Peaches/nectarines/plums/other fruit, stones removed, sliced, enough to generously cover the dough
Few tbsp sugar/agave nectar/ other sweeteners to sprinkle the fruit
Some lemon juice to sprinkle the fruit too
ca. 150g/ 1 cup + 2 tbsp flour
ca. 100g/ ca 1 stick minus 1 tbsp plant butter/margarine, cold, cubed
2-3 tbsp sugar or other sweeteners
2 tsp cinnamon
Set the oven to heat up to 180°C/375F. Line one large baking sheet (ca. 40x40cm) with baking paper.
Prepare the fruit: wash it, remove stones, pits, seeds or whatever it takes, slice it in nice, equal slices, not thinner than your thumb.
Make the dough: in the mixing bowl, put everything except milk. Crumble butter along with the flour between your fingers. Few pea-sized pieces of butter are fine to stay. Then gradually add milk and knead quickly until you get a nice dough that comes together, is not sticky nor falling apart. When you achieve that, stop kneading, put the dough away for chilling or use it immediately.
Press it in the baking sheet equally (yes, you can roll it with the rolling pin but I found this quicker and with this way you won’t add too much flour as when sprinkling for rolling). If You can chill it in the fridge for 30 mins or make it in advance, or you can use it right away.
Put the fruit on top of the dough and sprinkle with sugar and lemon juice.
Make the crumble: put everything in the bowl and crumble butter with your hands but not to make a dough, rather crumbly, lumpy mess. You need lumps 🙂 then throw those lumpy lumps over the fruit equally and that’s that.
Bake this Crumble cake on 180°C/375F for good 35 – 40 mins or till it’s all nicely baked, caramelized, oozy and smelling divine!
Serve warm or cooled, topped with some fresh fruit, love and some ice cream, if you fancy.
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