Plum Raspberry Crumble

A few months ago, I came across Barefoot Contessa’s recipe for Plum Raspberry Crumble.  Plums were on sale at my supermarket for the first time this season, so it seemed like a good time to try my hand at baking this fruity dessert.

The original recipe yields a crumble that fits in a 9 inch by 12 inch pan, but I wanted less so I halved the ingredients and adjusted the baking time.  Here is my scaled-down version of the recipe. 

1 pound red plums, cut in 1/2, pitted, and cut in 1-inch wedges
1/3 cup granulated sugar, divided 
5/8 cup all-purpose flour, divided 
1 tablespoon orange juice
1/2 cup fresh raspberries
1/6 cup light brown sugar, packed
1/8 teaspoon kosher salt 
4 tablespoons (1/2 stick) cold unsalted butter, diced
1/4 cup quick-cooking oats
1/4 cup sliced almonds, plus extra for sprinkling

Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/6 cup of the granulated sugar, 1/8 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 inch by 9 inch baking dish.

For the topping, place the remaining 1/2 cup of flour, the remaining 1/6 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it’s in large crumbles. Add 1/4 cup of the almonds and mix well.Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 30-35 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

 

While this crumble didn’t turn out perfectly for me — the plums were incredibly tart — it definitely has potential.  The topping is delicious and I love the flavor of the baked raspberries.  Next time, I might try: (1) buying ripe plums or simply waiting until the plums are ripe, and/or (2) increasing the amount of granulated sugar. Reviewers of the recipe also indicated that other fruits would work well.  The whole thing was quite easy to prepare, which is always a plus.

Another reason why I liked the crumble?  I am totally smitten with the color of my new baking dish. Silly of me, isn’t it?

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