from plum crumble . . .

there were some lovely red plums at whole foods the other day.  i bought a whole bunch and loosely followed the barefoot contessa’s recipe to make them into a plum crumble.

the recipe makes a lot of plum crumble…fortunately, it goes really well with vanilla ice cream and can be easily assembled into a plum crumble layered short cake!

i even baked some leftover plum crumble into yogurt cake! stay tuned for the recipe soon…

Plum Crumble a la Ina Garten
(enough to fill 1 nine-inch souffle dish)

For the Fruit
Plums About 10 red plums, washed and quartered with the pits removed
Sugar 1/4 cup
Flour ¼ cup
Lemon juice From 1 fresh lemon
Lemon zest From 1 lemon
Blackberries 1 cup
For the Crumble
Flour 1 cup
Sugar 1/3 cup
Brown sugar ¼ cup
Salt A pinch
Butter 1 stick
  1. Combine all ingredients “For the Fruit” in a large bowl and mix until well combined.
  2. Transfer to souffle dish and place souffle dish on a sheet pan.
  3. Place all ingredients “For the Crumble” into the food processor.  Pulse until the granules resemble large crumbles.
  4. Sprinkle crumble on top of the Fruit.
  5. Bake for 45-50 minutes at 350ºF.
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2 responses to “from plum crumble . . .

  1. Wow, this looks heavenly…and turning this delciousness into a yogurt cake? Impressive and can’t wait to see! Hope you having a great summer!

  2. Pingback: . . . to marbled plum yogurt cake | a tomato in tribeca

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