Plum Crumble
This scrumptious plum crumble is a delightful blend of sweet, tart plums coated in a fragrant orange and five-spice mixture, all topped with a crisp, buttery oat crumble. A warm and comforting dessert that is sure to please your taste buds!
— Constant Cookbook
Ingredients
- 3 1/2 Tbs. unsalted butter
- 1 lb. plums, pitted and thickly sliced
- 2 Tbs. fresh orange juice
- 1/2 tsp. vanilla extract
- 5 Tbs. firmly packed light brown sugar
- 1/3 cup quick-cooking rolled oats
- 1/3 cup all-purpose flour
- 1 1/2 tsp. grated orange zest
- 1 tsp. five-spice powder
Instructions
- Preheat an oven to 400°F. Coat the bottom of a 9-inch pie dish with 1 1/2 tsp. of the butter.
- Combine the plums, orange juice, vanilla and 2 Tbs. of the brown sugar in the prepared dish and toss to coat the plums evenly. Then spread the plums out evenly.
- Cut the remaining 3 Tbs. butter into small pieces. In a bowl, combine the butter, oats, flour, orange zest, five-spice powder and the remaining 3 Tbs. brown sugar. Using your fingers, rub the ingredients together until crumbly.
- Sprinkle the mixture evenly over the plums. Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Serves 4 to 6.
- <b>Variations:</b>
- <b>Plum Crumble with Crystallized Ginger</b>
- Add 2 Tbs. chopped crystallized ginger to the plums with the brown sugar. Proceed as directed.
- <b>Plum Crumble with Cinnamon and Nutmeg</b>
- Omit the five-spice powder. Add 1/2 tsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the topping. Proceed as directed.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting,</i> by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
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