ANDREW: Kelly's Orchard Fruit Crumble - and fave cookie recipe

While Chef Ricardo is off adventuring and concocting new recipes (he returns August 15), members of the CJAD 800 family have been sharing their favourite recipes. Today, Natasha's producer (and accomplished baker) Kelly Albert stopped by!



  • 1 ½ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • ¾ cup unsalted butter


  • 6 cups peaches, nectarines, plums and cherries (about 2 peaches, 2 nectarines, 2 plums and a dozen cherries)
  • ¾ cup sugar (taste the fruit and use less sugar if the fruit is very sweet)
  • 1 tbsp lemon juice
  • ½ tsp kosher salt
  • 4 tsp cornstarch


  1. Preheat oven to 375 degrees.
  2. Combine fruits, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
  3. In a bowl, mix flour, sugars, salt and cinnamon. Cut chilled, unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form.
  4. Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.


Kelly also whipped up her favourite batch of sweets, "the cookies that broke the Internet." Andrew fell in love with these Salted Butter and Chocolate Chunk Shortbread Cookies