Orangette's Plum Crumble

Photo: Kate

Ingredients

For the plums:

2 tablespoons lightly packed brown sugar

1 1/2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 tablespoons finely chopped crystallized ginger

12 to 14 Italian prune plums, halved and pitted

For the topping:

cup Scant ¾ granulated sugar (about 4 to 4 ½ ounces)

1 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 egg, beaten well

7 tablespoons unsalted butter, melted

Preparation

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, cinnamon, ginger, and crystallized ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9-inch pie plate.

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, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. 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 crème fraîche, thick yogurt, or unsweetened whipped cream.

Note: To reheat leftovers, it’s best to do it slowly, in an oven set to 300 degrees.

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About

My mother has mentioned this recipe to me the last three times we've talked on the phone. She found it on www.orangette.com (the picture is also from the site).