Lactose-Free Girl: Plum Crumble

Tuesday, September 07, 2010

Plum Crumble

This delicious plum crumble is adapted from Molly Wizenberg’s recipe for Delancey. She uses Italian prune plums, but all I found here were regular plums; I used them instead and just used fewer. I also used margarine instead of butter, and it came out beautifully. Instead of tripling the recipe in a 9”x13” dish, I made it as is and used a 6”x9” dish that I had on hand in this rented kitchen; it was the perfect size, though of course you can use the recommended deep 9” pie plate. The Engineer and I liked this crumble so much that I think I’ll make it again this week! As it is, the recipe makes about 6 servings, wonderful for dessert or breakfast.

For the plums
2 Tbsp lightly packed brown sugar
1 ½ Tbsp all-purpose flour
¼ tsp ground cinnamon
¼ tsp ground ginger
2 Tbsp finely chopped crystallized ginger
12 to 14 Italian prune plums OR 4 to 6 regular plums, halved and pitted

For the topping
¾ cup granulated sugar (I used vegan cane sugar)
1 cup all-purpose flour
½ tsp ground cinnamon
1 tsp baking powder
¼ tsp kosher salt
1 egg, beaten well
7-8 Tbsp unsalted butter or margarine, melted

Position a rack in the center of your oven, and preheat the oven to 375 °F.

In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour, cinnamon, ginger, and crystallized ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9” pie plate (or 6”x9” baking dish).

In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands or a fork, mix thoroughly, squeezing and tossing the mixture, to produce moist little particles. Sprinkle evenly over the plums.

Spoon the butter or margarine evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with a toothpick. Let cool.