Stone Fruit Crumble with Ricotta and Mint Recipe – Sunset Magazine

Name: Stone Fruit Crumble with Ricotta and Mint Recipe – Sunset Magazine
Ingredients: CRUMBLE; 3/4 cup granulated sugar; 3 tablespoons cornstarch; Zest and juice of 2 lemons; 5 pounds mixed ripe stone fruit, such as peaches, nectarines, apricots, plums, and pluots; 1 cup packed light brown sugar; 3/4 cup flour; 1/2 teaspoon kosher salt; 3/4 cup regular rolled oats; 3/4 cup sliced almonds; 9 tablespoons cold butter, cubed; WHIPPED RICOTTA; 3/4 cup whipping cream; Seeds scraped from 1/2 vanilla bean* or 1/4 teaspoon vanilla extract; 1 1/4 cups ricotta cheese; Zest of 1 lemon, plus 1 1/2 tbsp. lemon juice; 3 to 4 tbsp. honey; Torn fresh mint leaves

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Juicy stone fruit crumble topped with ricotta and almond oat crust. Perfect for summer, serves two cast-iron skillets or one pan.

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Ingredients

CRUMBLE
3/4 cup granulated sugar
3 tablespoons cornstarch
Zest and juice of 2 lemons
5 pounds mixed ripe stone fruit, such as peaches, nectarines, apricots, plums, and pluots
1 cup packed light brown sugar
3/4 cup flour
1/2 teaspoon kosher salt
3/4 cup regular rolled oats
3/4 cup sliced almonds
9 tablespoons cold butter, cubed
WHIPPED RICOTTA
3/4 cup whipping cream
Seeds scraped from 1/2 vanilla bean* or 1/4 teaspoon vanilla extract
1 1/4 cups ricotta cheese
Zest of 1 lemon, plus 1 1/2 tbsp. lemon juice
3 to 4 tbsp. honey
Torn fresh mint leaves