Plum-Nectarine Crumble

The original recipe (from Food Network, here) called for hazelnuts in the crumble topping, and no oats. I like the heartiness of oats in a crumble or crisp topping, so I adjusted the recipe a tiny bit and added some to my topping. And since tree nuts and I are not on friendly terms, I always make substitutions depending on the recipe and what I have on hand...peanuts, pine nuts, sunflower seeds, etc. I used chopped honey-rosted peanuts with this recipe.

Fruit Filling Ingredients
2 lb nectarines (about 5)
1 lb plums (about 4)
¾ C sugar
2 T flour
1 T lemon juice
¾ t salt

Crumble Topping Ingredients
½ C flour
½ C whole wheat flour
¾ C packed brown sugar
1 C oats
1 t cinnamon
¾ t salt
¾ C roughly chopped nuts
¾ C very soft butter

Directions
Preheat oven to 375° F. Lightly coat 9x13" baking dish with butter or non-stick cooking spray (or equivalent sized baking dishes -- I use 3 smaller sized baking dishes to make separate servings so I could enjoy some NOW and freeze some for later).

Thinly slice plums & nectarines (½" slices). In a large bowl, combine sliced fruits with remaining filling ingredients and toss gently to coat evenly. Spread filling -- with all the juice! -- in baking dish(es).

In a medium bowl, combine all topping ingredients except butter, stirring until evenly mixed. Add butter, working it in with your fingers, until the topping begins to clump and is crumbly. Distribute evenly over top of fruit filling.

Bake until the topping begins to brown and filling is bubbley (40-50 minutes).

I plan to serve this with what's left of the honey ice cream I made a couple days ago. But vanilla ice cream or whipped cream would be fine too. Or caramel ice cream...

Honey Ice Cream

Ingredients
1¾ C heavy cream
¾ C milk (1%)
¼ C honey
¼ tsp salt
5 egg yolks

Directions

Place yolks in a medium bowl; set aside. (Reserve egg whites for another use.)
In a medium saucepan, heat cream, milk, honey and salt until just simmering, stirring continually.
Temper yolks: SLOWLY add the hot cream mixture into the bowl of yolks, whisking constantly. Once all ceam mixture is incorporated, return all to sauce pan.
Cook over medium heat, stirring constantly, until the mixture thickens and barely begins to simmer.
Strain through a sieve into a clean bowl. Cover with plastic wrap set directly on the surface of the cream mixture; chill at least 2 hours or overnight.
Process in ice cream maker according to manufacturer's instructions. If a firmer texture is desired, freeze for an additional 3-5 hours.

Mint Juleps

My mint plant is growing like crazy lately. So...I made some minted simple syrup and threw together a mint julep!

For each Mint Julep...

Ingredients
2-3 fresh mint leaves
1 T minted simple syrup*
1 (or 2) T bourbon
crushed ice
1 fresh mint sprig

* Simple syrup is simply equal parts sugar and water, heated enough to dissolve all the sugar. For minted simple syrup I used 1 cup each of sugar and water, brought it to boiling, then threw in 4 generous mint sprigs (muddling and crushing them to release the mint oils) and let them steep while it cooled. 

Directions
Muddle 2-3 fresh mint leaves in the bottom of a glass with the minted simple syrup. Add bourbon and crushed ice, stirring to mix well. Garnish with a fresh mint sprig and a straw (next to the mint so you smell it while drinking the julep!).