As soon as I saw this recipe on Barefoot in Paris, I knew that I had to try it! While the spring is almost here, I can still see snow on the ground– so I thought something fruity, with light crumble topping would be delicious. What’s a better way to get your daily fruit requirement than a big fat piece of this crumble?? But get this–we couldn’t find any good looking raspberry in our grocery store! So I had to scramble around to find some “replacement” fruits– and decided to use up my leftover blueberries and strawberries. Delicious!
- 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
- 2/3 cup granulated sugar, divided
- 1 1/4 cups all-purpose flour, divided
- 2 tablespoons orange juice
- 1/2 pint fresh raspberries
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1/2 cup quick-cooking oats
- 1/2 cup sliced almonds, plus extra for sprinkling
Preheat the oven to 350 degrees.
In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
For the topping, place the remaining 1 cup of flour, the remaining 1/3 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 1/2 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 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
Yield: 8 servings