Recipe courtesy of Corky Pollan
Plum-Blueberry Crumble
Summer is crumble season with fruits at the peak of deliciousness, yet I persist in making the same old classic crumbles: apple, or peach and blueberry. This summer I broke out of my crumble rut and embarked on an epic bake-off, testing dozens of fruits and fruit combinations. In the process, I discovered some surprising new crumble loves, along with the realization that just about any jumble of fruits wrapped in a crumble topping is a winner.
- Yield: Serves 6 to 8
Ingredients
For the filling:
2 1/2 pounds plums (red or purple or a mix), pitted and in 1/2-inch slices (no need to peel)
2 cups blueberries, rinsed and drained
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon freshly grated ginger
2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)
Pinch of kosher salt
For the crumb topping:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats (not instant)
1 1/4 cups firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, slightly softened and cut into small cubes
Directions
- To make the filling, gently toss the plums, blueberries, sugar, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
- To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
- Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.
