Stone Fruit & Summer Berry Crumble

http://inspiringtheeveryday.com/2012/08/31/in-the-days-of-summer/

Stone Fruit & Summer Berry Crumble

During the days of summer one cannot help but pick the best sun-ripened fruit for a tart or pluck a few fragrant herbs from the garden to season hand-harvested tomatoes. Simple joys, simply delicious!

So here you are, take a peek and enjoy these summer snapshots.

Enjoy!

Stone Fruit & Berry Crumble Recipe [serves 4]

4 medium peaches, pitted & cut into ½ inch pieces
½ cup Rainier cherries, halved & pitted
1/3 cup whole red raspberries
1/3 cup whole golden raspberries
¼ cup red currants
2 Tablespoons cane sugar
1 ½ Tablespoons arrowroot powder
1 vanilla bean, split & seeds removed [reserve pod for another use]
2 teaspoon raspberry vinegar

gluten-free Crumble Recipe

¼ cup amaranth flour
¼ cup sorghum flour
3 Tablespoons cane sugar
4 Tablespoons cold unsalted butter
¼ teaspoon sea salt

Preheat oven to 350°F.

preparing the crumble:

1. Mix together the flours, sugar and sea salt in a bowl.

2. Cut cold butter into the mixture. I like to grate the butter and work it into a crumbling mixture with my fingertips. Place in the refrigerator until ready to use.

preparing the fruit:

1. Whisk together sugar, arrowroot and vanilla seeds.

2. Toss mixture with prepared fruit, add vinegar and allow to macerate for 10-15 minutes.

3. Evenly divide fruit into four baking bowls or oven-safe dishes.

4. Top with crumble and bake for 35-40 minutes or until fruit is bubbling and crumble is golden.

Enjoy with soft whipped cream or ice cream.