Jack says: “My mother’s fruit crumble may be the most mindful recipe in this book. But wait, how is a fruit crumble mindful, you ask? The vibrant colors, the feeling of mixing the crumb with your hands, the taste of sweetness, even the aroma of these beautiful fruits melding together … the entire dessert invigorates all of your senses. Serve this bright dish with some fresh vanilla ice cream and sink into bliss.”

Serves 12

Ingredients

140g all-purpose flour
100g packed dark brown sugar
50g rolled oats
½ tsp ground cinnamon
¼ tsp fine sea salt
113g plus 2 tbsp unsalted butter
4 nectarines, peeled, pitted, and sliced
2 ripe mangoes, peeled, pitted, and diced
280g blueberries
3 tbsp cornstarch
100g granulated sugar
2 tbsp fresh lime juice

Method

Preheat the oven to 375°F [190°C].

In a large bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Cut the butter into small chunks. Using a pastry cutter or by hand, incorporate the butter into the flour mixture until clumps begin to form. Transfer the crumb mixture to a bowl, cover, and refrigerate.

Add the nectarines, mangoes, and blueberries to a 9 by 13 in [23 by 33 cm] baking dish. Sprinkle the fruit with the cornstarch and then add the granulated sugar and lime juice. Mix with a wooden spoon until well incorporated. This will create a slurry that will thicken the fruit mixture as it bakes.

Remove the crumb mixture from the fridge and sprinkle it evenly over the fruit mixture.

Bake the crumble for about 40 minutes loosely covered with aluminum foil, and then uncovered for 10 to 20 minutes, or until the crumb topping is golden brown and the fruit has softened. Serve warm. Store leftovers in the fridge for up to 3 days.

From Mind Over Batter: 75 Recipes For Baking As Therapy by Jack Hazan (£26, Chronicle Books), out now

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