Plum Crumble
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5tablespoons cold butter, cut into small cubes, and more at room temperature for greasing pan
- 1 to 1½pounds small ripe Italian plums, halved and pitted
- 2tablespoons sugar
- 2tablespoons plum eau de vie, plain eau de vie or brandy
- ½cup flour
- Large pinch of sea salt
- ⅓cup toasted chopped almonds
- ¼cup almond paste
- ¼cup light-brown sugar
- Vanilla ice cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
492 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 5 grams dietary fiber; 38 grams sugars; 7 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 375 degrees. Butter a 9 or 10-inch shallow round baking dish. Place plums, cut side up, in the dish; they should fit snugly in a single layer. Sprinkle with sugar and brandy.
- Step 2
In a food processor, pulse flour, salt, almonds, almond paste and brown sugar until it is like coarse meal. Then add chilled butter cubes and pulse until mixture looks more like peas.
- Step 3
Sprinkle almond mixture over plums and bake in oven until bubbling and browned, about 20 to 30 minutes. Let sit for 10 to 20 minutes before serving, to cool and set. Serve with scoops of vanilla ice cream or whipped cream with a little créme fraéche folded in.
Private Notes
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Cooking Notes
Jeanne Marie
Made this with Italian plums from our garden. I didn't have almond paste, but I had some marzipan - a good substitute. Followed the directions, though I did add a tbsp of flour to the plums to thicken the sauce. It came out delicious. I would recommend it. Still have some marzipan left and I am thinking I am going to try this recipe with some nectarines next - I have about 15 that need to go soon. Was really pleased with how fast and easy this was too.
Jeanne Marie
So, I made this again, this time using peaches. I also again used marzipan instead of almond paste, and added a tbsp of flour to the peaches. I went with peach liquour instead of plum. It was excellent as well. I am not sure which version I liked better - plums or peaches. Both were great. It's really an all around fabulous and so quick and easy a dessert. It literally took 15 minutes to assemble. Definitely a keeper.
Michele
Fantastic!
Jeanne Marie
So, I made this again, this time using peaches. I also again used marzipan instead of almond paste, and added a tbsp of flour to the peaches. I went with peach liquour instead of plum. It was excellent as well. I am not sure which version I liked better - plums or peaches. Both were great. It's really an all around fabulous and so quick and easy a dessert. It literally took 15 minutes to assemble. Definitely a keeper.
Jeanne Marie
Made this with Italian plums from our garden. I didn't have almond paste, but I had some marzipan - a good substitute. Followed the directions, though I did add a tbsp of flour to the plums to thicken the sauce. It came out delicious. I would recommend it. Still have some marzipan left and I am thinking I am going to try this recipe with some nectarines next - I have about 15 that need to go soon. Was really pleased with how fast and easy this was too.
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