This past summer, we had a bag of overripe plums to get rid of. In my quest to use up all the food we buy, I scoured the internet and found an amazing plum crumble recipe. I copied it down and made it (several times over, and with modifications, of course), and I’m glad I did because it was a bit difficult to find the actual recipe I used. Which means it’s time to put it here so that I have it for reference later. (Note that I have made the crumble topping with gluten-free flour, and it is delicious. We preferred the Divided Sunset flour, but any one will do.)
3 lb. any variety ripe plums, cubed or sliced (about 8 cups)
2 Tbsp fresh lemon juice
¼ cup cornstarch (I don’t use this)
½ cup + ⅓ cup (packed) light brown sugar
1 tsp salt, divided (kosher or table salt)
¾ tsp ground cardamom or ground cinnamon, divided (I use cinnamon)
¾ cup all-purpose flour (or gluten-free when needed)
6 Tbsp unsalted butter, cut into small pieces
2 Tbsp coarsely chopped raw pistachios
- Preheat oven to 350°. Toss plums, lemon juice, cornstarch, ½ cup brown sugar, ½ tsp salt, and ¼ tsp. cardamom or cinnamon in a large bowl. Set aside for about 5-10 minutes until juices accumulate.
- Put flour and remaining ⅓ cup brown sugar, ½ tsp salt, and ½ tsp cardamom or cinnamon in a bowl. Use hands to combine until mixture is sandy and starts to form larger clumps. (This can also be done with a food processor.)
- Butter a 9-inch deep pie dish or an 8x8x2″ baking dish and pour fruit mixture in. Scatter topping over fruit and sprinkle pistachios over topping.
- Bake crumble about 40-45 minutes until juices are thickened and bubbling and top is golden brown. Let cool slightly before serving.
Full disclosure: Using the full fruit amount makes a large crumble. I find that halving the fruit mixture recipe and using a full topping recipe makes a dessert just big enough for the four people in our family who like this. So far, we’ve tried this recipe with plums, pears, apples, peaches, nectarines, and mangoes (and a combination of some fruit). The image with this post shows a plum/nectarine crumble without the topping, as taken by me.