Plum and Peach Crumb Cake


A guest post from Gloria:

Recently, I’ve been getting a lot of different plums and peaches in my Brewer’s Organics box.  I have a great recipe for a crumb cake! The first time I made it, I used plums and mango, and the second time I used more plums and about 5 peaches. I’ve had wonderful reviews so far!

I liked it better the second time because I had so much more fruit on hand, which made for a thicker fruit layer. I’d like to continue to play with this recipe in the Fall and experiment with apples, pears and pumpkin.

If you are an avid baker like me, when you find a great recipe that works, you stick with it. I’m looking forward to more creations!

Plum and Peach Crumb Cake

For the Dough:
3 cups flour
1 cup organic granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced plums (about 15 plums, peeled)
4-5 peaches, peeled
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup organic granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat the oven to 375 degrees and then grease a 9″x13″ pan

To prepare the dough, whisk together the flour, sugar, baking powder and salt.  Use a pastry cutter (or 2 butter knives) to cut in the butter.  Add the beaten egg.  The dough is supposed to be crumbly.  Press down one half of the dough into the pan and place both the pan and the remaining dough in the fridge while making the filling.

To prepare the filling, place the plums and peaches in a large bowl and add the lemon juice.  Mix until covered.  In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently until it is covered evenly.

Take the pan and dough out of the fridge and evenly spread the fruit mixture on the crust.  Crumble the remaining dough on top.

Bake for 45 minutes, or until the top starts to brown.  Cool completely before serving.  (If you are using a slightly smaller pan, you will have extra dough (and can just discard this), and reduce the baking time to 40 minutes).

Pluot Pear Fruit Salsa




A guest post from the McDonald family:

We have been enjoying the plentiful supply of pluots that have been arriving in our fruit box lately from Brewers Organics.  While it’s easy to just grab them and devour them in a few bites, it’s been fun trying new recipes and new ways to eat them.  For the first time we tried making a salsa with the Pluots that has a kick to it.




3 Pluots

2 Kingsburg Apple Pears

1 Medium Red Onion

1 Jalapeno Pepper

¼ cup chopped cilantro

¼ cup fresh lime juice

½  tbs salt


Dice pluots, pears, onion, and pepper.  Combine the ingredients in a medium bowl with the remaining ingredients and stir.  Serve salsa with tortilla chips.