Plum Crumble

Name: Plum Crumble
Ingredients: 1.25 cups plus 2 tablespoons sugar; 0.25 teaspoon salt; 1.25 cups all-purpose flour; 0.5 cup chilled (1 stick) unsalted butter, cut into small pieces; 0.75 teaspoon ground cinnamon; 0.25 teaspoon baking powder; 2 large eggs; 0.5 cup heavy cream; 0.5 teaspoon almond extract; 0.5 teaspoon pure vanilla extract; 1.5 pounds dark plums (about 6), pitted and cut into eighths; Whipped cream, for serving (optional)

3.6

(84)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Servings:

8

Ingredients

1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon salt
1 ¼ cups all-purpose flour
½ cup chilled (1 stick) unsalted butter, cut into small pieces
¾ teaspoon ground cinnamon
¼ teaspoon baking powder
2 large eggs
½ cup heavy cream
½ teaspoon almond extract
½ teaspoon pure vanilla extract
1 ½ pounds dark plums (about 6), pitted and cut into eighths
Whipped cream, for serving (optional)

Directions

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.
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.
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.