Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The best summer dessert- you’ve gotta make this one! Stone Fruit & Thyme Crumble- sweet, tart with a hint of savory. Vegan and Gluten-Free option!
If I were ever to write a cookbook, I’m pretty sure I would end up naming it, “OMG. This is so good! This is the best thing I’ve ever made.” And I would proceed to start every single recipe that way.
Am I a broken record? I feel like I start all of my posts the exact same way: this is so incredible, you must try it, let me know when you do so we can talk about how yummy it was. ps- there is some nutrition in it as well. See you in a few days!
Which I might be a little bit more embarrassed about if it wasn’t true again. This peach, plum and thyme crumble might be the best dessert I’ve ever made. You are going to love, love, love it.
I’ve been down with adding herbs in my sweet treats ever since I became hooked on these lavender shortbread cookies ages ago.
Adding herbs is unexpected, different, and makes the entire dessert feel a little more gourmet. Sure, you can add cinnamon and nutmeg to just about everything you bake, but a savory herb like thyme? You fancy.
The other reason I am so in love with this dessert? It comes together in just 10 minutes with 10 ingredients. Cut the fruit, mix together the crumble ingredients and bake. In the time it takes you to catch up on a few emails, this dessert is done.
So much easier than pie, just as delicious.
By now, you all know my philosophy on baking: I don’t want anything to do with precise measuring. All that focus takes out some of the fun in cooking.
Sure, pies and tarts are fun, but there’s a lot of concentration involved, which is the last thing I want to do when it’s late at night, and I’m looking for a lil’ something-something to get me through True Detective.
Crumbles might be the easiest dessert recipe on the planet. You don’t even have to measure. Just trust that as long as you are using fresh, ripe fruit, it will come out tasting great. In-season, ripe fruit also means less sugar is needed. I call for 1/4 cup in the fruit base but taste as you go. If your fruit is more jam than firm, you don’t need as much.
The only non-negotiable? Cold ice cream in whatever flavor suits your fancy. Sure, it adds a few more calories and sugar, but I think it’s totally worth it.
Warm fruit crumble + creamy, cold ice cream? Now that might be the best thing I’ve ever eaten. Well, for today at least!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
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