Plum Crumble
Adapted from the Better Homes and Gardens Dessert Cookbook (1960): This crumble is full of juicy sweet plums which are tossed in brown sugar and covered in streusel. And if that weren’t enough, you drench it in melted butter 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. Topped with whipped cream or ice cream, this is a delicious way to honor the mighty plum before summer’s end.
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 9x13-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.