I’ve never met a crumble that I don’t like, so when Joe and I moved into our house and discovered a plum tree in our backyard, I knew I’d struck crumble gold. “Let’s get ready to plumble!,” said the miniature baker that lives inside my heart.
Know who else likes plums? Raccoons. Know who isn’t afraid of me stomping on my back porch? Same raccoons. They could care less. I swear to you one actually shrugged his shoulders, turned his back to me, and continued eating his plum. I bet he would have shushed me if his mouth wasn’t so full. Awful animals.
This plum crumble certainly isn’t awful, though. It is sweet, tart, buttery, and crunchy, just as a crumble should be. I got a little help from our good friend Martha, and two test runs later, I am pleased as can be with this lovely delight. One thing I noticed, however, was that the second time I made the crumble the plums I used were extra ripe, and it resulted in a much juicier final product. This isn’t a big deal, in my opinion, since I love spooning the extra sauce around the dessert, but it might be helpful to increase the amount of flour you toss the plums in.
I could have sworn I told Joe to take the plumble with him to work to share with his coworkers, but he doesn’t recall me saying it. I must have whispered it by accident. Oh well, plumble for breakfast! xo, Holly (The Apiarist)
Recipe adapted from Martha Stewart
This recipe works great with just about any fruit, or a combination. I recently made this with a mix of plums and blackberries, and it was oh so pleasing!
1/2 cup plus 1 tablespoon AP flour
3/4 cup plus 2 tablespoons light brown sugar
1/2 cup plus 2 tablespoons rolled oats
1/2 teaspoon salt
1/4 teaspoon cinnamon
Pinch freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 1/2 lbs. plums, pitted and cut into 1-inch pieces
Preheat over to 375 degrees. Combine 1/2 cup flour, 3/4 cup sugar, oats, salt, cinnamon, and nutmeg in a medium bowl. Add butter, and using a pastry blender or two knives, work in butter until a coarse crumbs form.
Combine plums with remaining tablespoon flour and 2 tablespoons sugar and place in a shallow 2-quart baking dish. Top with oat mixture and bake until crumble is bubbly and beginning to brown, 40-45 minutes. Let cool 20 minutes before serving. Enjoy!