Plum Bite Crumble

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

Topping 

½ cup, plus 2 Tablespoons all-purpose flour

1/3 cup old-fashioned oats

1/3 cup sugar

1/4 teaspoon ground cinnamon

Pinch cardamom

1/2 stick chilled unsalted butter, cut into pieces

Filling

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.

This post is linked to:

Seasonal Sundays

Totally Tasty Tuesdays

Try a New Recipe Tuesday