Nectarine & Pear Breakfast Crumble

Thursday night I experienced an abnormal amount of productivity. After finishing up class at 1:00, I drove to Detroit to pick up my packets for a biking event this weekend. I grabbed some of my favorite Detroit grub (Goodwell's Famous Pocket Sandwich and Sea Salt Chocolate Chip cookies from Avalon Bakery), drove straight back to Ann Arbor and headed to "the other D" (or the library). I stayed there for a few hours, spending minimal time on Facebook and Twitter, before going back to my apartment and doing homework until midnight. Soon enough it will be normal to stay up this late but I hadn't mustered the energy to do so before yesterday.

By midnight, I must have hit my second wind and decided to make my breakfast for the next morning. I had several pieces of fruit from the farmer's market, bought almost two weeks ago, that were looking pretty sad. I decided to make a breakfast-y fruit crumble. 

I made a quick crust out of flour, flax seed and oats moistened with a little bit of water and butter and pressed the "crust" onto the bottom of an oval ramekin. Then I layered slices of nectarine and pear that were lightly tossed in flour. For the crumble top, I hand mixed a little cold butter, flour, oats, cinnamon and a little bit of brown sugar and salt. I spread the crumble mixture on top of the fruit, wrapped up the ramekin and put it in the fridge overnight. Next time I make this I'll pay closer attention to the amounts of each ingredient and report back. 

Yesterday morning, I put the ramekin in our "Toast R Oven" at 350 degrees (F) for about 20 minutes while I showered. I turned the oven to broil for the last 2 minutes or so, and voila! A great use of fruit I would likely not eat otherwise and a fun change in my breakfast routine.

Tour de Troit post coming tomorrow. I have big plans to do homework and take advantage of the People's Food Co-op Member Appreciation Day today. What are you doing this weekend?