Katherine Sharpe | a pilgrim’s blogress

Get Ready to Crumble!

Weeknight dessert fantasia.

Plum Crumble

1.25 cups rolled oats
.75 cups brown sugar (packed)
.5 cups all purpose flour
1 stick o’ butter
2 lbs. plums
scant 2 tablespoons lemon juice
2 teaspoons ground cinnamon

1. Mix the flour and oats in a bowl with half of the brown sugar. Add the butter, and rub it in with your fingers until the mixture becomes clumpy. Set it aside.

2. Cut up the plums. Eight longitudinal slices per plum is good. Mix them in a bowl with the lemon juice, cinnamon, and the other half of the brown sugar.

3. Put the fruit mixture in a greased baking dish. (This was extra cute when I made it in my smallish Le Creuset.) Crumble the topping over it. Bake at 375 degrees until the fruit is bubbling and the topping is crisp and brown and the whole house smells irresistible, about 55 minutes.

Eat it warm and serve it with good, thick vanilla ice cream (Haagen-Dazs style).

I didn’t mean to plug two products in this post, but that is what happened. I stand by it. You can make this with apples too, but I prefer it with plums. The taste is rich and the color totally decadent. This recipe is not difficult to make, but the person you make it will be delighted by it. If they’re not, you two probably need to have a serious talk.

Recipe is adapted from Bon Appétit, via Epicurious.

Thank you so much for this recipe. I have never tried anything like this before but had a ton of plums needing to be eaten and decided to try it out. It was a huge success. Long story, but ended up having to have it refrigerated overnight before feeding it to my kids with ice cream for breakfast:-), so I’m not sure if it was originally that tasty or if the overnight soak helped, but it was so rich. Thanks again!