Plum Crumble

The reason I like plums so much is probably because my mother loved them and had many delicious recipes that incorporated them, from main dishes to desserts to jams and chutneys.  Plum jam was a favorite as was the prune kuchen recipe I posted recently.  If you missed it you can find it here.  I found another plum recipe by Marian Burros that I had to try before the short plum season ends.  The crumbly topping is a little like a biscuit and soaks up the luscious plum juices perfectly.  I love the addition of candied ginger because its spiciness brings out the flavor of the plums.  If plums are still available where you live I hope you will give this a try. I like to serve it warm from the oven with a scoop of vanilla ice cream. 

Plum Crumble...recipe by Marian Burros

12 purple Italian plums, pitted and cut in half. 
2 tablespoons brown sugar
1-1/2 tablespoons plus 1 cup flour
1/4 teaspoon plus 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 heaping tablespoons minced candied ginger
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/2 cup unsalted butter, melted



Place plums in medium bowl. Heat oven to 375 degrees, with rack in center.

In a small bowl, thoroughly mix brown sugar, 1-1/2 tablespoons flour, 1/4 teaspoon cinnamon and the salt.  Mix well.  Stir in egg.  Using hands, mix thoroughly to produce little particles.  Sprinkle over plums.

Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes.  Crumble is done when top is browned and the plums yield when pierced with a fork.  I baked this until I could see plum juices bubbling around the edge of the dish.  Remove from oven and cool.

Serve crumble warm or refrigerate up to 2 days or freeze, well covered.  To reheat, bring to room temperature, then warm at 300 degrees.  Serve with ice cream or whipped cream.