One of my favorite things about Summer is when friends occasionally stop by with a large bag of freshly picked fruit [1] from their gardens. This past weekend, my dear friend bestowed on me a basket full of fresh plums. I could have made a pie [2], but I was in the mood for an easy, yet delicious crumble.
Crumbles are stewed fruit with a mixture of butter, flour, and sugar to make a crisp topping once baked. I added pistachios to the topping for extra crunch and spicy fresh ginger to the plum filling. Combine with a scoop of ice cream or dollop of whipped cream to make this fruity, nutty, and crunchy crumble the perfect Summer [3] dessert. Crumbles are easily altered to suit just about any taste, so to learn how to make one, !
Modified from Delicious Crumbles & Cobblers [4]
Ingredients
8 firm but ripe plums
1/4 cup brown sugar
1/2 tsp freshly grated ginger or ground ginger
grated zest of lemon
Crumble Topping
1 1/4 cup all purpose flour
1/2 tsp freshly grated ginger or ground ginger
1/4 brown sugar, plus extra for sprinkling
1/2 cup unsalted butter, melted
1/2 cup chopped pistachios
Directions
- Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, halve the plums, remove and discard the pits, then cut the flesh into fairly thick slices.
- Mix the plums with sugar, ginger, and lemon zest. Divide the plum mixture evenly into each of six ramekins. Cook for 5-10 minutes until heated through.
- Put the flour, ginger, pistachios, and sugar in a large bowl. Mix in the melted butter until crumbly.
- Carefully arrange the crumble over the plums in an even layer; keep your touch light, or the crumble will sink into the filling and go mushy. Scatter a touch more sugar on the top of each.
- Bake for 25-30 minutes or until the crumble topping is golden brown. Serve warm with vanilla ice cream or whipped cream.
Crumble Topping
Makes 6 individual crumbles.
Print recipe with images [4] | without images [4]
- Photo 1 [6]
- Photo 2 [7]
- Photo 3 [8]
- Photo 4 [9]
- Photo 5 [10]
- Photo 6 [11]
- Photo 7 [12]