Adapted from the Better Homes and Gardens Dessert Cookbook (1960)
I love summer fruit so I was very excited to try this plum crumble recipe. It comes from one of my favorite cookbooks from the 1960s, and is a total winner.
This is full of juicy sweet plums which are tossed in brown sugar and covered in streusel. And if that weren’t enough you pour butter all over it before you pop it into the oven.
The plums and butter combine to make a lush syrup, and the streusel crisps up to add a bit of texture.
It is extremely easy to pull together and is a perfect last-minute dessert for your next potluck, picnic or barbeque.
Topped with whipped cream or ice cream, this is a delicious way to honor the mighty plum before summer’s end!
Start by combining plums and brown sugar, spoon into baking dish and set aside.
Sift together flour, sugar, salt, and cinnamon. Add the egg, tossing with fork until mixture is crumbly.
Sprinkle this mixture evenly over the plums, then drizzle with melted butter.
Bake in a 350 degree oven for about 45-50 minutes until top is lightly browned.
Let cool on a wire rack. Then spoon into bowls and serve with whipped cream or ice cream!
This dish can be served warm or at room temperature.
Store any leftovers you might have covered, in the refrigerator.
Plum Crumble
Ingredients
Plum mixture
- 3 pounds fresh plums, quartered and pitted (about 12 medium)
- ¼ cup brown sugar
Topping
- 1 cup all purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 egg, beaten
- ½ cup salted butter, melted
Accompaniments (optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine plums and brown sugar, then spoon into a 9×13-inch baking dish.
- In a separate bowl, sift together the flour, sugar, salt, and cinnamon.
- Add the beaten egg, tossing with a fork until the mixture becomes crumbly.
- Sprinkle the topping evenly over the plums.
- Drizzle with the melted butter.
- Bake for 45–50 minutes, until the top is lightly browned.
- Let cool a bit on a rack before serving. Spoon into bowls and serve warm or at room temperature with whipped cream or ice cream.
