Maryland Plum Crumble Recipe For Alexandra Seigel
California blogger Alexandra Seigel posted a beautiful photograph of fresh plums at the farmers market and I decided to post this excellent recipe that I have blogged about in the past. Plums are wonderful at this time of the year and it is very good time to discover new favorite recipes that use plums. I, of course, prefer the use of plums in outstanding desserts.
8-10 ripe plums
4-5 Tbsp. sugar
Chilled cream, to serve
For the crumble topping:
½ stick plus 1 Tbsp. unsalted butter, chilled and cubed
1 1/3 cups all-purpose flour
A pinch of salt
¼ cup sugar
A medium ovenproof dish, buttered
Preheat the oven to 350 degrees and put a baking sheet on the middle shelf to heat.
Halve the plums and remove the pits. Cut the halves into quarters if they are very large. Toss them with the sugar and tip them into the prepared baking dish. (For a special treat, toss the uncooked plums in a little sloe gin).
To make the crumble topping, use your fingertips to rub the butter into the flour with the salt until it resembles coarse bread crumbs. Alternatively do this in a food processor. Stir in the sugar.
Lightly scatter the crumble topping over the plums. Place the baking dish on the hot baking sheet and bake in the preheated oven for 40-50 minutes, until golden brown.
Remove from the oven and serve warm with cream. Serves 4-6.
Enjoy the recipe. Please share your favorite recipes in blog posts.
Maryland Plum Crumble prepared by Dolores Kelley
Photograph by Roy Kelley using a Canon PowerShot G11 camera
Roy and Dolores Kelley Photographs
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