plum crumble

In my recent treks to the grocery store, I’ve been gathering as many black plums as I can carry. With smooth purple-black skin and a sweet blush-colored flesh, these plums are the best of the season, and taste especially sensational baked into individual crumbles. Cinnamon adds warming notes and a touch of almond extract adds depth to the firm yet tender fruit. If you haven’t already added plums to your mental shopping list, please reconsider – this is simply the best crumble I’ve ever tasted!

Plum Crumble
Adapted from Nigella Lawson
Crumble Topping
1/3 cup flour
2 Tbsp rolled oats
2 Tbsp sliced almonds
2 Tbsp brown sugar
pinch of salt
2 Tbsp butter, melted
1/8 tsp almond extract

Filling
2 1/2 cups sliced plums
2 Tbsp sugar
2 tsp cornstarch
1/8 tsp cinnamon
splash of almond extract

To make the crumble topping, whisk together flour, oats, sliced almonds, brown sugar, and salt in a small bowl; add melted butter and almond extract, then toss mixture with a fork until it comes together in small clumps (make topping up to 1 day ahead and refrigerate, or transfer to a freezer bag to freeze for later).

Preheat oven to 425°F and spray 4 (6-ounce) ramekins with nonstick spray. To make the filling, toss the sliced plums, sugar, cornstarch, cinnamon, and small splash of almond extract gently together in a medium bowl. Fill each ramekin with about 2/3 cup fruit mixture; sprinkle 3 tablespoons crumble topping over the fruit. Bake for 15-20 minutes, or until topping is golden. Let stand for 5 minutes; serve warm.

Yield – 4 servings
Calories – 215
Carbs – 36

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