Late Summer Foil Pouch Series: Fresh Stone Fruit Crumble

August 17, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Fresh Stone Fruit Crumble in Foil Pouches

Crispy, crumbly, summer sweetness – all in one handy little packet! Fresh peaches in this recipe are pretty hard to beat BUT apples, pears, plums and nectarines or any combination of, all work well. Use what is in season, available and ripe! If you can add some whipped cream or ice cream, that would be awesome but this dish is so delicious on its own, no one will miss it!

Pro tip: You can freeze these pouches. Prepare the recipe fully, seal it up and freeze on a sheet pan (so it stays nice and flat). When you are ready to cook it, thaw it at room temperature for about an hour and then bake as you usually would.

Ingredients:

• 5 medium, ripe peaches, nectarines or plums, pitted & sliced, skin on
• ½ lemon, juiced
• 3 tbsp. brown sugar
• 1 cup oats
• 1 tbsp. flour
• ½ cup pecans, toasted & chopped
• 3 tablespoons maple syrup
• ¼ cup frozen butter, grated
• 1 teaspoon cinnamon
• ¼ tsp freshly grated nutmeg
• pinch of salt

Instructions:

1. Preheat your BBQ to medium high, about 400F.
2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch. Set aside.
3. Put the sliced peaches in a large bowl, toss with the lemon juice & brown sugar, set aside.
4. In a separate, medium sized bowl make the topping by combining the oats, flour, pecans, maple syrup, cinnamon, nutmeg, and salt. Grate the butter into the mix and stir to create the crumble.
5. Next, layer the peaches and crumble topping into tin foil pouch by first adding half of the peaches to the pouch and then about ¼ of the crumble topping over the peaches. Then, add the rest of peaches followed by the last ¾ of the topping.
6. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 15-18 minutes or until the top of your crumble is a golden brown and the peaches are bubbly. Timing will very based on the firmness of your fruit.

Prep Time: 20 Minutes.

Cook time: 15-18 Minutes

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