Plum-Almond Crumble
Updated September 2, 2024
Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 55 minutes
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ pounds small purple plums (about 12)
Granulated sugar, for sprinkling
1 cup/128 grams all-purpose flour
½ cup/110 grams packed light brown sugar
½ cup/113 grams unsalted butter, cut into pieces
½ cup/54 grams slivered almonds
¼ teaspoon almond extract
Pinch of salt
Crème fraîche or barely sweetened softly whipped cream (optional)
Nutritional analysis per serving (6 to 8 servings)
46 grams carbs; 30 milligrams cholesterol; 325 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 3 grams fiber; 24 milligrams sodium; 4 grams protein; 30 grams sugar
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.
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Preparation
- Step 1
Heat oven to 375 degrees. Wash plums and cut in half with a paring knife. Remove and discard pits. (Larger plums may be quartered.)
- Step 2
Place plums cut side up in a deep 9- or 10-inch pie pan. (It’s fine if they don’t all fit in one layer.) Sprinkle lightly with granulated sugar.
- Step 3
Make the topping: In a medium bowl, place flour, brown sugar, butter, almonds, almond extract and salt. Using your fingertips, work the mixture until it resembles rough pea-size crumbs.
- Step 4
Mound the topping loosely over the plums, covering the entire surface. Bake for about 40 minutes, until nicely browned and oozing.
- Step 5
Let cool slightly, or serve at room temperature, with a dollop of crème fraîche or softly whipped cream.
Private Notes
Comments
This is the best recipe for using the abundance of Italian prunes my tree provides. I'll make several of them and freeze them unbaked for later. My experience is that because the plums give off a lot of liquid as they bake the filling benefits from a thickener like flour, cornstarch or tapioca, and I always like lemon zest in this type of dish. For the topping I also like halving the flour, substituting oats, and putting in a tsp. cinnamon.
I’ve made this three times now with different kinds of plums and it has always turned out really well. So quick and easy you can whip it up in no time!
Really good, and easy! I couldn't find Italian prunes so I used the ones called black plums. I found the full 2 1/2 pounds of plums was too much for my dish so I used closer to 2 lbs and saved the rest to eat raw. In a convection oven the recommended time and temperature seemed to work well. Next time I'll bake it on the lower rack so the topping doesn't get too brown.
Delicious! I followed the recipe, except I took the advice here to add grated lemon zest and cardamom to the plums and lightly sprinkled cinnamon on top of the streusel. A deep Pyrex pie plate was the perfect size for 2.25# of Italian prune plums (24 plums), and baking time was a little more than 40 minutes. We had it with whipped cream. I want to try it with almond flour. The plums are still available at the market this week, so I’ll have to make it again. Can’t go wrong with a David Tanis recipe.
Really delicious! I made it two weekends in a row 😍 Two notes: 1. The plum skins can get a bit bitter when cooked, so don't skimp on the sugar - or add honey when you serve 😆 2. I substituted almond flour instead of wheat, and skipped the almond essence - worked like a charm!
I just made this, and it's fantastic. I riffed on some of the commenters' notes. I used 1/2 oats and 1/2 flour. I tossed the sliced plums with a bit of corn starch, lemon juice, sugar and cardamom. Also, I didn't have almonds so I used pecans; I subbed the almond extract for vanilla. The topping mixture looked dry as I mixed it, so I added about 1 T of sour cream. It worked perfectly. This is highly delicious.