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Plum Crumble

  • servings: 8

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Ingredients

  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup chilled (1 stick) unsalted butter, cut into small pieces
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 pounds dark plums (about 6), pitted and cut into eighths
  • Whipped cream, for serving (optional)

Directions

  1. Step 1

    Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.

  2. Step 2

    While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.

  3. Step 3

    Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

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Reviews (5)

  • 16 Aug, 2012

    This recipe was delicious! I used half the amount of sugar for sprinkling on top (one tablespoon) and half whole - wheat flower for the crust. I also only baked the crust for about 12 minutes because of the burnt crust in the review below. It came out PERFECT - I have made many fresh fruit crisps but this beats it!

  • 12 Aug, 2012

    This was really good, I used three types of plums a peach and two apricots. The bottom crust was very hard and not easy to get out of the pan, but still really good.

  • 22 Aug, 2011

    Used a deep dish pie plate. Delish!!! And even better with a scoop of vanilla ice cream!

  • 26 Sep, 2009

    MMMMMMM....this was a favorite in my house. We have a green plum tree, so I used those instead of the recommended sort. It came out really good, the tart of the plum went really well with the rest of the dessert. It is perfectly balanced in sweetness

  • 18 Aug, 2009

    Wow. You're really questioning the styling? Very constructive