By Chef Ella Freyinger

July 2020

4 Servings

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  • 6 cups cubed stone fruit
  • ½ cup almond meal
  • ¾ cup all purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup butter, cut into pieces
  • 2 tablespoons dried rose petals
  • ¼ cup pine nuts


  • Preheat oven to 400°.
  • Butter a 11” x 7” baking dish and fill with the cut stone fruit.
  • Place the remaining ingredients in the bowl or a food processor and pulse until clumps begin to form.
  • Evenly spread the crumble topping over the stone fruit.
  • Bake for 40-50 minutes or until the fruit juices are bubbling on the side of the dish.
  • Let cool for 10 minutes before serving.
  • Enjoy! Tag our Chef @chefellafreyinger in your creations!