Cinnamon Plum Crumble

Cinnamon Plum Crumble. I love how it sounds. I love how it tastes. It’s the kind of dessert I prepare ahead of time, before my guests arrive, and hide away in the fridge until dinner is finished. We’re usually too full to sit down to dessert right away. So I’ll pop this into the oven at just the right time.

Just about any fruit will work out splendidly in this recipe. I love to make this with apples during the fall and winter seasons. But I favor plums for their tender sweetness and texture, that cook down into a syrupy, saucy filling. The cinnamon is warm and woody and fills the house with the comforting reminder that a cozy dessert is coming soon. And a bit of vanilla ice cream on top is always a lovely addition!

SERVINGS4-6

INGREDIENTS:

Crumble Topping:

• 156 g / 1 1/4 cups all purpose flour
• 75 g / 3/4 cup old-fashioned oats
• 70 g / 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick unsalted butter, cubed and chilled

Plum Filling:

• 2 lbs black plums, halved, pitted, cut into thin wedges
• 110 g / 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

INSTRUCTIONS:

Crumble Topping:

Preheat the oven to 350 F.

Whisk together the flour, oats, sugar, cinnamon, and salt in a bowl.

Add the cubed butter and work the butter into the flour mixture with your fingertips so that the mixture is crumbly. Squeeze bits of the mixture into little clumps so you have some variety in texture.

Set aside in the freezer while you make the filling.

Plum Filling:

Cut the plums in half, remove the pit and cut into small wedges. Add these to a 9-inch deep dish pie plate or a large oval baking dish.

Add the sugar, cinnamon, and vanilla and toss until combined.

Assemble and Bake:

Top the plum filling with the crumble mixture.

Bake for 1 hour until the filling is bubbly and the crumble is golden brown.