Friday, August 2, 2013

Plum Crumble

     There is nothing better than a warm cobbler or crumble made with fresh summer fruit scooped from your dutch oven and topped with a good vanilla ice cream.  It's one of life's simple pleasures and this excellent recipe from a Sept. 21, 2005 issue of the New York Times combines fresh plums with candied ginger under a buttery topping.  You pour melted butter over the topping before baking so there's no need to pack a pastry blender.  The crumble baked for 30 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom, 15 coals around the outside edge of the lid and 5 spaced evenly in the center.  Let it cool a bit before serving and be sure to add the crystallized ginger, it really adds a wonderful flavor to the plum filling.

Plum Crumble
Plum filling
2 Tblsp brown sugar
1 1/2 Tblsp flour
1/3 tsp cinnamon
1/3 tsp ground ginger
2 heaping Tblsp finely chopped candied ginger
6-8 large OR 12 small plums, cut in half and pitted
3/4 cup granulated sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 egg, well beaten
1/2 cup (1 stick) butter, melted

     Lightly oil or spray dutch oven.
     In large bowl, thoroughly mix filling ingredients.
     Arrange plums, in single layer in prepared dutch oven.
     To make topping, in medium bowl combine granulated sugar, baking powder, salt and 1/2 tsp cinnamon, mix well.
     Stir in egg.
     Using hands, mix thoroughly until mixture resembles small crumbs.
     Sprinkle over plums.
     Drizzle butter evenly over crumb topping.
     Bake at 375 degrees for 30-35 minutes or until filling is bubbling and topping is lightly browned.
     If desired, serve with ice cream.
     Makes 6 servings.

Toss plums with flour, brown sugar, cinnamon and gingers then
place in single layer in prepared oven

Sprinkle with topping then drizzle with melted butter

Bake at 375 for 30-35 minutes or until golden and bubbling

Okay everyone, let's get ready to crumble!



  1. Is the topping missing flour in the recipe?

  2. Oops, sorry, thank you for bringing it to my attention, Liddy