i recently attended a dessert-for-dinner party at a friend's house, which, as the name suggests, left all of us in a severe sugar coma. emily made peach cupcakes with brown sugar frosting. hannah made her dark chocolate molten center souffles and a batch of vegan matcha cupcakes. there was a cheese board to be reckoned with and we all had a couple of french 75s, which might be a new favorite cocktail to add to my list of "yes, i drink like a 16 year old girl" drinks (though i will never ever stoop to mike's hard lemonade).
and i made this plum crumble, which i've had in the back of my mind for some time. not that it's radically different from the 85 other desserts i've made involving stone fruits, ginger and something starchy to bind it all together. i am wildly unoriginal and unabashedly unapologetic, though, because this is the holy trinity of dessert tastes. regrettably i didn't have any candied ginger on hand when i made this so i dialed up the ground ginger to compensate, but i've included the recipe as written below because i know it's wonderful.
i like to think of this crumble as sort of an expedited pie, although the topping is even crunchier than a traditional butter crust (which, admittedly, i helped along by sprinkling the top with turbinado sugar before putting it in the oven, because i seem to be hard pressed to bake anything without it anymore). it's more cookie-like than cakey or fluffy like a cobbler, but more homogenous than a crisp thanks to an inundation of melted butter (be strong; you'll regret it if you skimp--close your eyes if you must!). break the crust, though, and it's all jammy plum sweetness underneath. ice cream makes it dessert, yogurt makes it breakfast. i'll let you decide, but you should know that i did both.
marian burros's plum crumble
adapted from the wednesday chef
serves 6-8
in a small bowl, thoroughly mix brown sugar, 1 1/2 tbsps flour, 1/4 tsp cinnamon, ground ginger and the candied ginger. add to plums and mix well. arrange plums skin side up in ungreased, deep 9" pie plate.
in a small bowl, combine granulated sugar, baking powder, remaining flour and cinnamon and the salt. mix well. stir in egg. using hands, mix thoroughly to produce little particles. sprinkle over plums.
drizzle butter evenly over crumb mixture (have courage!) and sprinkle evenly with large grain sugar. bake 30 to 35 minutes. crumble is done when top is browned and plums yield easily when pricked with cake tester. remove from oven and cool. serve warm or refrigerate for up to two days or freeze, well covered. if reheating, bring to room temperature, then warm at 300°F. if desired, serve with ice cream.
and i made this plum crumble, which i've had in the back of my mind for some time. not that it's radically different from the 85 other desserts i've made involving stone fruits, ginger and something starchy to bind it all together. i am wildly unoriginal and unabashedly unapologetic, though, because this is the holy trinity of dessert tastes. regrettably i didn't have any candied ginger on hand when i made this so i dialed up the ground ginger to compensate, but i've included the recipe as written below because i know it's wonderful.
i like to think of this crumble as sort of an expedited pie, although the topping is even crunchier than a traditional butter crust (which, admittedly, i helped along by sprinkling the top with turbinado sugar before putting it in the oven, because i seem to be hard pressed to bake anything without it anymore). it's more cookie-like than cakey or fluffy like a cobbler, but more homogenous than a crisp thanks to an inundation of melted butter (be strong; you'll regret it if you skimp--close your eyes if you must!). break the crust, though, and it's all jammy plum sweetness underneath. ice cream makes it dessert, yogurt makes it breakfast. i'll let you decide, but you should know that i did both.marian burros's plum crumble
adapted from the wednesday chef
serves 6-8
- 12 purple italian or prune plums, cut in half and pitted
- 2 tbsps brown sugar
- 1 1/2 tbsps plus 1 cup unbleached all-purpose flour
- 1/4 tsp plus 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 2 heaping tbsps finely chopped candied ginger
- 3/4 cup granulated sugar (i scaled this back a few tbsp to leave room for a final sprinkling at the end)
- 1 tsp baking powder
- scant 1/4 tsp salt
- 1 egg, well beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tbsps turbinado or large grain sanding sugar
in a small bowl, thoroughly mix brown sugar, 1 1/2 tbsps flour, 1/4 tsp cinnamon, ground ginger and the candied ginger. add to plums and mix well. arrange plums skin side up in ungreased, deep 9" pie plate.
in a small bowl, combine granulated sugar, baking powder, remaining flour and cinnamon and the salt. mix well. stir in egg. using hands, mix thoroughly to produce little particles. sprinkle over plums.
drizzle butter evenly over crumb mixture (have courage!) and sprinkle evenly with large grain sugar. bake 30 to 35 minutes. crumble is done when top is browned and plums yield easily when pricked with cake tester. remove from oven and cool. serve warm or refrigerate for up to two days or freeze, well covered. if reheating, bring to room temperature, then warm at 300°F. if desired, serve with ice cream.
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