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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Plum Crumble

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I guess it must be the English and Italian in me that makes it impossible to resist a fruit crumble. I never really understood the difference between a fruit crisp and a fruit crumble, but I do now. The difference is the oats that go into the topping. It makes the topping extra special. There’s the English. Now I’m guessing the Italian part are the plums. My grandmother always had plums in her house.

My Homemade Plum Crumble is perfect when you’re hosting a dinner party.  Stored in the refrigerator, the topping can be made a day in advance. Hot, room temperature, or with a scoop of good vanilla ice cream, it’s the perfect ending to a meal.


Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: a ceramic pie dish or a 9 x 13 baking dish, rimmed baking sheet pan

Ingredients:
2 pounds of large dark red plums, pits removed, cut into 8 slices per plum (6 cups of sliced plums)
1/2 cup granulated sugar
1/4 teaspoon of Kosher salt
1/2 teaspoon of orange zest
1/4 cup of all-purpose flour
2 tablespoons of organic apple juice

Topping:
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 cup of packed light brown sugar
Pinch of Kosher salt
1 cup of whole oats
2 sticks of cold cubed unsalted butter, reserve half for the top of the crumble.

Directions:
Butter a baking dish really well. In a large bowl throw in your sliced plums. To the plums add granulated sugar, flour, apple juice,  orange zest, and a pinch of Kosher salt. Mix all this together so all the plums are coated nicely. Transfer the plums to a buttered baking dish. I like my fruit crumbles to be piled high. It gives it an old fashion look.

In another large bowl, add the ingredients for the crumble topping. Flour, granulated sugar, light brown sugar, ground cinnamon, whole oats, a pinch of Kosher salt. Whisk all those ingredients together before adding in the cold cubes of unsalted butter. Reserve back 1/2 a stick of the butter to dot the top. Using a pastry cutter, cut the butter into the flour mixture until it looks coarse meal, shown above.

Sprinkle the crumbled topping evenly over the plums. If a little of the crumble topping slips down between the fruit, that’s fine. If some of the plums are showing through that’s also fine. Using the reserved butter cubes to dot the top. Using a baking sheet to place under the pie dish, bake for 50 to 60 minutes, at 350-degrees F., until the plums are tender and bubbling, and the top is golden brown.  Let rest for at least 15 minutes before serving.

Serve my Homemade Plum Crumble, hot or room temperature. Don’t forget the ice cream!

 

 

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1 Comment »

Apricot And Blueberry Crumble

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I love crumbles, cobblers, and pies. Whenever a certain fruit is in season, I have to buy it right then. When I was in the produce section, there was a huge baskets of apricots and I couldn’t help myself. So when I finally made it home the wheels in my head started turning. I started with a large bowl and combined with 2 pounds of sliced apricots, and 1 pint of blueberries. to that I add 1/2 a cup of granulated sugar, 1/4 cup of flour, and 2 tablespoons of orange juice.

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Toss this all together gently and then poured it into my baking dish.

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So now for the best part, the topping. I love the topping. In a bowl, add 1 cup of flour, 1/3 cup of brown sugar, a pinch of salt. To that add,1 stick of unsalted cold diced butter. With a pastry cutter work the butter into the flour sugar mixture until it’s the size of small peas.

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At this point I add the 1/2 a cup of quick-cooking oats and work it in with my hands, combining it through the butter,flour mixture until it’s in large crumbles. Now just add this deliciousness to the top of the fruit.

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Bake this at 350 degrees for 40 minutes or until fruit is tender and bubbly and the topping is golden brown.

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I just want to say that whenever you in the grocery store and fruit is starring you in the face, but you’re not sure what you can do with it. Try this recipe. It’s doesn’t matter what fruit you choose just make sure it’s in season at that time.

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