I think that plums are underappreciated fruits. My favorite of the stone fruits, they are sweet, juicy, and deeply red indicating that they are packed with nutrients and antioxidants, and are a good source of vitamin C. I have used them in many recipes; one of my favorites is Plum Streusel Coffeecake. This afternoon, though, I wanted to make a dessert appropriate for an evening meal, so settled on a plum crumble. As was the case with the coffeecake mentioned above, I had to battle Mr. O-P for the plums (I’m going to have to find a much better hiding place!), leaving me making a smaller dessert than I’d hoped, but no less delicious. I imagine this would be tasty topped with vanilla ice cream, or whipped cream, but I wanted nothing to compete with the “plum” deliciousness, so ate it plain. Yummy!
Plum Bite Crumble
½ cup, plus 2 Tablespoons all-purpose flour
1/3 cup old-fashioned oats
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 stick chilled unsalted butter, cut into pieces
1 pound Melissa’s Organic Plum Bites, pitted, cut into wedges
1/2 cup sugar
1 tablespoon brandy
Preheat oven to 350°F.
To make crumb topping:
Put flour, oats, sugar, cinnamon, and cardamom into the work bowl of your food processor. Pulse until mixed (about 3 times). Add the butter and pulse 5-8 times until the mixture forms a coarse meal. Place mixture into a medium bowl and squeeze together with your fingers to form large-ish crumbs. Set aside, or, if you like, cover and refrigerate for 1-2 days.
To make plum filling:
Toss plums, sugar, and brandy together in a medium bowl. Mix to make sure the fruit is well coated. Spread into the bottom of a small baking dish or ramekins. Sprinkle crumb topping over fruit. Bake on a parchment or Silpat-lined baking sheet (to make clean-up a breeze) until fruit bubbles and topping browns, about 50 minutes (less if using ramekins). Cool slightly before serving.
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