Lots of Fruit Crumble

Begin by making the bottom crust: Put a few ice cubes into a cup of water and set aside. Then stir together 1 1/4 cup of the flour, 1/2 tablespoon of sugar and 1/2 teaspoon salt in a wide bowl. Dice a stick of very cold butter and spread it over the flour mixture. Mix the butter into the flour using a pastry cutter, or pulsing the mix in a food processor. Stop when the butter is the size of small peas – this is what makes your crust flaky and delicious! Then drizzle a small amount- about 1/4 cup, of the ice water into the mix, and gather the dough together. You will probably need about 1/2 cup of ice water all together to get the dough to form a ball, but add small amounts at a time! When the mixture can be formed into a ball, make a ball and cover with plastic wrap. Chill in the fridge for at least 1 hour.

While the dough is chilling, start preparing the fruit and crumble. For the fruit slice up the peaches and plums, then put in a bowl with the lemon zest, lemon juice, 1/2 cup sugar, 1/4 cup flour. Mix together and then gently fold in the blueberries. Let sit while you make the crumble.

To make crumble, combine 1 cup flour, 1/3 cup sugar, 1/4 cup brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon. Dice another stick of butter and spread over the top of the flour mixture – mix together using pastry mixer or food processor, or an electric mixer with a paddle attachment. Stop when the butter is the size of peas, and then form into crumbles by bringing the mixture together with your hands and breaking into crumbles.

To assemble, roll out the chilled dough into a 12-inch round, and drape over a 9 or 9.5 inch pie tin. Add the fruit mixture next, and then the crumble on top. Bake at 375F for 50 minutes, and then enjoy, preferably with ice cream on top!