Summer is here and our Plum trees are packed with the most juiciest and tastiest sweet balls of goodness! I had to come up with another use for them so here’s my Plum Crumble recipe. The crumble topping is very much the same as my plum cake recipe but two very different desserts. Enjoy!
Ingredients for Base: Preheat oven to 375 degrees
Prepare and set aside an 8x8 square baking dish, generously butter (using unsalted butter) the entire inside.
1 package Graham Crackers, Crushed
1/3 cup unsalted Butter
Handful of Brown Sugar
Direction:
In a medium size bowl add crushed graham crackers and butter, hand mix together and pour into buttered baking dish, fill bottom and a little on the side pressing down to make a crust. Sprinkle the brown sugar on top of crust and run your finger to spread out smoothly. Set aside.
Second Step:
9 large Plums. Wash, cut in half to remove pit, cutting each then set on paper towel, this helps drain the extra moisture from plums. Set aside.
Ingredients for Crumble Topping:
1/3 cup unsalted Butter
1/2 cup of Oats, (add another 1/4 cup if you like more oats)
3 TBSP Brown Sugar
3 TBSP White Sugar
Pinch Nutmeg
1/4 Tsp Cinnamon
1/8 Tsp Sea Salt
Directions:
In a medium bowl mix all ingredients using your hands, it should become crumbly in texture.
Assembling time! On top of the graham cracker crust place each plum side by side filling the entire bottom of baking dish, pour crumble topping on top of plums and wipe away crumble from each plum so you can see them.
Bake 35-45 minutes, top will be bubbly. As your plum crumble cools it will set. While warm use a knife to release the edges from dish. Cool completely before cutting.
Ready to serve. Refrigerate if not eating right away. Keeps up to 4 days.
Optional: Heat cut pieces in microwave and top with vanilla ice cream or whip cream. I love this plum crumble cold with or without ice cream or whip cream. Enjoy!
