Harvest Fresh Italian Plum Crumble

 

The plums in this crumble came fresh from our tree.

 

Do you call them prunes or plums? I read up and am still confused.  It sounds like “prunes are a distinct type of plum, and may have antedated the fruits now commonly known as plums.” (Source: Wikipedia).  Either way, plum crumble is heavenly, especially when the plums are fresh from the tree.

 

I have to admit, prunes and plums were always something I looked at with suspicion growing up.  Heck, they were purple and in some cases wrinkly—they looked like raisins on steroids and I just knew that had to be wrong!

 

Thankfully, as I have grown older and retried many of the foods I thought I hated as a kid, I have usually been shocked to discover how tasty they can be.  Such was the case when we moved into our new house and “inherited” an Italian Plum tree.  The ripe purple fruit from these trees is sweet and juicy.

 

It should therefore come as no surprise that when my wife made a plum crumble for our dessert last night it turned out delicious.  Here’s what she did:

 

Let’s Gather The Ingredients

 

Collect these basic ingredients.

These plums were picked fresh from our tree.

For this recipe she used:

 

Fruit Filling

2 pounds of plums (or what looks right)

3/4 cups of brown sugar packed

2-3 tablespoons of spelt flour (substitute your favorite if you don’t have spelt)

3 tablespoons Tawny Port (or Triple Sec)

 

Crumble Topping

3/4 cup spelt flour (again you can substitute)

1/3 cup brown sugar packed

1/3 cup white sugar

1/4 teaspoon sea salt

1/2 cup oatmeal (whole not quick oats)

1 stick of butter (i.e. 4 ounces) cubed

 

 

Preparation

 

Start by preheating the oven to 375 degrees.

 

These plums are ripe.

Wash the plums and then quarter and remove the pits.

To make the filling, quarter and pit the plums and place in a large mixing bowl.

 

This is going to be so good!

After mixing with sugar and flour, stir and add to a baking pan.

Add the flour,the sugar, and the port for the filling.  Stir until combined.  Now pour the filling into a baking dish (a glass pie pan works great).

 

We'll add the dry ingredients and mix in a food processor.

Measure out the flour, sugars, and salt, and then pour into a food processor.

To make the crumble, get out your food processor and add the flour, brown sugar, white sugar and sea salt.  Hit the pulse button several times until everything is well mixed.

 

The butter is next.

Pulse to break up the oatmeal and mix everything together.

Now add the oats and pulse again.  You want to break up the oats in this process.

 

The butter bits will bake into the crumble.

Pulse until the butter is broken up into pea-sized chunks.

After processing the oats, start with about half the butter.  Roughly “cube” it, add it to the flour and oat mix, and pulse again.  Then add the rest of the butter and pulse once more.  It’s fine to have butter bits in the mix—about the size of small peas.  These will melt and absorb into the rest when baking.

 

Set the timer for 40-45 minutes.

This crumble is ready to pop in the oven.

Sprinkle your crumble over the top of the filling and then pop the baking dish into your preheated oven.  Set the timer for 40 minutes.  When the timer goes off, check for doneness—your filling should be gently bubbling and the crumble should be browned.  Give it an extra five minutes if it looks like it needs it.

 

Cool and let rest a few minutes.  Best served warm and topped with vanilla ice cream.

 

It was fun to make crumble from our home grown fruit.

Mmm…smells great! Time to eat!

I asked my wife what she liked best about this recipe and it was the fact the plums came off our tree today and went into her delicious crumble tonight.  This one was a hit at our house and is definitely worth a try.

 

Enjoy!

 

 

If you enjoyed this recipe you may want to read:
Easier Than Pie – An Apple Crisp
Super Simple Sangria
Or for more recipe ideas visit our new Recipe page by clicking here.

 

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