Peaches and apricotsThe sweet flavors of summer are here in Oregon and Global Aviation’s catering team is taking full advantage of the fresh and local ingredients.

Executive Chef Elaine Frances is excited to share both the new summer catering menu and a recipe to try at home, Summer Fruit Breakfast Crumble. This amazing start to your day features your choice of the sweetest harvest you can find at the farmers’ market, your local u-pick, or even in your own garden.

Peaches, plums, apricots, nectarines, blueberries or blackberries – which will be the treat of your summer morning?

Global Aviation’s Summer Catering Menu is available July 5 – September 20

Contact our Catering Department directly at catering@flyglobalnow.com

Want to try creating another favorite from the summer menu? The catering department’s Lebanese Potato Salad recipe is also available on our website.

Summer Fruit Breakfast Crumble Recipe

Ingredients List

Fruit

1 lb peaches, plums, apricots, nectarines, blueberries or blackberries (whichever fruit is sweetest!)
3 Tbsp sugar
1 Tbsp flour
¼ tsp grated fresh nutmeg

Crumble Topping

4 Tbsp melted butter
6 Tbsp brown sugar

½ tsp ground cinnamon
1/2 cup oats
1/4 cup all-purpose flour

¼ cup whole wheat flour
Pinch of salt
2 Tbsp chopped walnuts

Instructions

Step One: Preheat oven to 400 degrees. I

Step Two: Prepare the fruit. If using peaches, plums, nectarines, or apricots, remove the pits and slice into small wedges. Berries should be left whole. Put fruit into a 1-quart baking dish. Stir in sugar, flour and pinch of nutmeg.

Step Three: Prepare topping. Mix melted butter with brown sugar and cinnamon. Add oats, then white and whole wheet flour, salt and walnuts. Mix until large clumps form. Sprinkle mixture over the fruit.

Step Four: Bake for 30 to 40 minutes until lightly browned and bubbly.

Step Five: Serve warm with a scoop of vanilla honey Greek Gods yogurt. Or serve for dessert with with whipped cream or ice cream.

* Recipe inspired by Smitten Kitchen.

Read more from the Global Aviation Summer 2016 Newsletter…

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