If I were to ask you to name your favorite fresh summer fruit, my guess is that a plum would be far from the top of the list. Truly, the plum is unappreciated, and I can't for the life of me figure out why. Sweet, juicy, with a tasty and nutritious skin (not to mention the antioxidants), plums make a great snack. When turned into jam, chutney, coffeecake, or dessert, they are downright delicious. If you've never made a summer dessert out of plums before, now is the time.
This recipe is from Taste of Home magazine. I adapted it from the original that called for 7 medium plums. I have no idea what a medium plum is. There are regular plums and baby plums. Is one considered large and the other small, in which case, what is a medium? No matter, I selected two packages of organic plums from Melissa's Produce and that worked out just right.
Everyone who has tried this crumble absolutely loves it. I included a large piece when I made a dinner drop at my dad's and he deemed it outstanding. I agree. It is easy to assemble, requires no special equipment, and I give you permission to pop a couple of plum pieces into your mouth while baking. Serve this warm or at room temperature, with ice cream or without. You'll be wishing you'd bought double the amount of plums once you taste this delicious summer dessert.
It's plum season! Celebrate!
Fresh Plum Crumble
1 pkg. Melissa's Organic Plumcots, pitted and quartered
1 pkg. Melissa's Organic Plum Bites, pitted and quartered
1/2 cup packed brown sugar
3 tablespoons plus 1 cup all-purpose flour, divided
1 teaspoon ground cinnamon
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 egg, lightly beaten
1/2 cup butter, melted
In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish.
In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter.
Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature. Yield: 8 servings.
This post is linked to: