This most definitely requires vanilla ice cream. The combination is glorious. I hope this looks as wonderful as it tastes. Plums are naturally high in pectin so I only used 2 tablespoons of cornstarch. This thickened almost to a jam.
- 3 lbs. plums, about 10, pitted and sliced ⅓-inch thick
- ½ cup raw sugar
- ¼ teaspoon fine sea salt salt
- Zest and juice of 1 lemon
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ½ cup raw sugar
- ⅓ cup coarsely chopped pistachios
- ¼ teaspoon fine sea salt
- 6 green cardamom pods, pods removed and seeds ground
- 8 tablespoons unsalted butter, cut into 6 pieces
- Preheat oven to 350F and position rack in center position.
- Lightly grease a 9 or 10-inch deep dish pie plate. Prepare a baking sheet with parchment.
- Place plums, sugar, salt, lemon zest and juice, cornstarch and vanilla in a large bowl and mix until fruit is evenly coated. Transfer to the prepared pie plate.
- Place flour, sugar, pistachios, salt, and cardamom in a food processor and pulse a few times to mix. Add butter cubes and pulse until a coarse texture forms.
- Spread crumble mixture evenly over fruit.
- Bake for 45 to 50 minutes until fruit is bubbling and the topping is lightly browned.
- Serve warm with vanilla ice cream.
This most definitely requires vanilla ice cream. The combination is glorious. I hope this looks as wonderful as it tastes. Plums are naturally high in pectin so I only used 2 tablespoons of cornstarch. This thickened almost to a jam.
Any fruit will do. Choose plums that are not rock hard but have some give to them. Unripe fruit will not suddenly ripen in the oven. If you are lucky to have damson plums, you’ll need twice the amount to make 3 pounds. I’ll be jealous because they are so difficult to find, however, I would make my favorite jam with them instead.I’m working on Cobblers, Crisps, and Crumbles for the cookbook. I love peaches as a cobbler, apples or pears as a crisp, and plums or berries as a crumble. Don’t know why I keep thinking the oat topping is a crumble and this seems like a crisp. I have to keep reminding myself as I skip back and forth across the 3 recipes. When you don’t want the trouble of making a pie these are definitely the go-to choices for fruit desserts.
If you want or need to leave out the pistachios, add an additional 1/4 cup of flour. Almonds can be substituted instead as can 1/4 teaspoon ground cinnamon be substituted for the cardamom. I’ve tried to keep the sugar to a minimum but have used more than I would in a pie or galette. You can substitute your favorite sweetener, although, if using honey or maple syrup, I’d use half the amount with the fruit. Don’t know how the moisture would work with the topping so I’d stick with light brown sugar or coconut sugar.
Sheila
PS Lewis and I are working on setting up a proper newsletter for the blog posts through Mailchimp. Let’s see how this virgin flight works. Fingers crossed!
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