With winter fast approaching, I’m finally getting around to blogging about the tangy-sweet plum crumble I made during the height of summer. The neighbor’s tree was showering the ground with plums, so we helped ourselves to several dozen juicy fruits off the low-hanging branches. Some are still sitting in our freezer, waiting for their turn to go into a homey dessert. A bunch though got baked right away — in a riff on Ina Garten’s plum raspberry crumble recipe.
- 2 lbs red plums, cut in 1/2, pitted and cut in 1-inch wedges
- 2/3 cup granulated sugar, divided (I cut back to about 1/2 a cup)
- 1 1/4 cups all-purpose flour, divided
- 2 tablespoons orange juice (skipped this as I figured my plums were super juicy and would make up the difference — they did)
- 1/2 pint fresh raspberries (I left this out and went with more plums)
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon kosher salt (passed on the salt since I opted for salted butter)
- 8 tablespoons (1 stick) cold unsalted butter, diced (I used the salted kind and cut back a smidge — to about 6 tbsp)
- 1/2 cup quick-cooking oats
- 1/2 cup sliced almonds, plus extra for sprinkling (I had whole almonds on hand, so just chopped them up to use for the crumble)
This took a bit of time, but was well worth the trouble. Once I was finished slicing, I turned on the oven to 350 degrees F. I then tossed the fruit in 1/4 cup of granulated sugar and 1/4 cup of flour.
The sugar and flour-coated plums went into a large baking dish, and I moved on to make the topping. I combined 1 cup of flour, brown sugar and the remaining granulated sugar in a bowl. Then I added the cold salted butter and worked it in using a couple of butter knives. In went the oats, which I incorporated with my hands to form large crumbles. The almonds were the last thing to go in. Once complete, I spread the topping on the plum crumble and sprinkled an additional handful of almonds over the whole thing.
After baking for about 40 minutes, the fruit got all bubbly and the topping had turned golden brown. I pulled it out of the oven and let it cool for about 20-30 minutes before serving it with a healthy scoop of vanilla ice cream.