Plum-Almond Crumble
Late-summer plums, especially the small dark purple, yellow-fleshed ones called Italian prunes, are a delight. They are handy for cakes and tarts, but here, they are baked with an almond-scented, streusel-like topping.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2 ½pounds small purple plums (about 12)
- Granulated sugar, for sprinkling
- 1cup/128 grams all-purpose flour
- ½cup/110 grams packed light brown sugar
- ½cup/113 grams unsalted butter, cut into pieces
- ½cup/54 grams slivered almonds
- ¼teaspoon almond extract
- Pinch of salt
- Crème fraîche or barely sweetened softly whipped cream (optional)
Instructions
Step 1
Heat oven to 375 degrees. Wash plums and cut in half with a paring knife. Remove and discard pits. (Larger plums may be quartered.)Step 2
Place plums cut side up in a deep 9- or 10-inch pie pan. (It’s fine if they don’t all fit in one layer.) Sprinkle lightly with granulated sugar.Step 3
Make the topping: In a medium bowl, place flour, brown sugar, butter, almonds, almond extract and salt. Using your fingertips, work the mixture until it resembles rough pea-size crumbs.Step 4
Mound the topping loosely over the plums, covering the entire surface. Bake for about 40 minutes, until nicely browned and oozing.Step 5
Let cool slightly, or serve at room temperature, with a dollop of crème fraîche or softly whipped cream.