PLUM CRUMBLE
Adapted from the lovely lady of Orangette, Molly Wizenberg
For the plums:
2 Tbsp. lightly packed brown sugar
1 ½ Tbsp. all-purpose flour
¼ tsp. ground cinnamon
12 to 14 Italian prune plums, halved and pitted
For the topping:
Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)
1 cup all-purpose flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted
Position a rack in the center of your oven, and preheat the oven to 375°F.
In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour and cinnamon. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased baking dish.
In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly. Sprinkle evenly over the plums.
Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with toothpick. Cool.
Serve crumble warm or at room temperature, with ice cream.
Yield: about 12 servings
Note: To reheat leftovers, it’s best to do it slowly, in an oven set to 300 degrees.
