A couple other notes about this recipe: In addition to being very sweet, most crisp/crumble/ cobbler-type toppings are big-time butter bombs - unnecessarily so. I tried to scale back a bit here without sacrificing taste or texture, and used yogurt to keep things moist. You can sweeten the fruit part to taste with whatever sweetener you prefer. Honey might work nicely with all peaches, etc.
1 pound ripe peaches
1 pound ripe plums
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)
a scant 1/2 teaspoon orange blossom water (opt)
3/4 cup rolled oats
3/4 cup white whole wheat flour (all-purpose flour)
1/2 cup natural cane sugar (or brown sugar)
1/2 teaspoon cinnamon
big pinch of salt
1/3 cup butter, melted
1/3 cup yogurt
Special equipment: 8x8 square baking dish or equivalent
Preheat the oven to 400F degrees.
Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then cut them again in quarters or thirds. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan).
To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the ovens, and if you have a lemon onhand, grate a bit of zest on top (optional). Enjoy warm or at room temperature.
101 Cookbooks http://www.101cookbooks.com/