Make Ahead

Gingered Blue-Velvet Plumcot  Crumble

July 15, 2013
0 Ratings
Author Notes

A pyramid of luscious "Black-Velvet "plumcots beckoned from the produce aisle. They looked so exquisite and were so enticingly named, I had to scoop up a paper bagful. I kept thinking about ginger--crystallized ginger--to enhance their dark beauty, and this crumble was born. It is based on the recipe that my mother recreated in memory of her mother. When she was a very little girl, she often helped her mother bake a crumb cake, which I've posted as Sossie Beile's Little Cherry Crumb Cakes. I decided to make a plummy version with a double-thick garnet layer of homemade preserves. A little brown sugar, pure butter, and an extra egg yolk created a tender crumb which I crisped up with a sprinkle of slivered almonds and sugar. I hope it is a fitting tribute to the grandmother I often wish I could have known. —creamtea

  • Prep time 40 minutes
  • Cook time 40 minutes
  • Makes an 8" square panful, serving 4-6
  • For the preserves
  • 2-1/4 pounds mixed "blue-velvet" plumcots (8-10) and flavorful dark pluots (about 4); or all pluots if plumcots are unavailable, or just plums.
  • 10-12 tablespoons granulated organic sugar
  • 2 teaspoons finely-minced crystalized ginger
  • 1 pinch kosher salt
  • 2 tablespoons freshly squeezed, strained lime or lemon juice
  • For the crust
  • butter or safflower oil for greasing the pan
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch kosher salt
  • 1/2 cup granulated organic sugar
  • 2 tablespoons packed light-brown sugar,
  • 3/4 cup unsalted butter, cut into cubes and chilled
  • 1 large egg + 1 yolk, beaten
  • blanched slivered almonds
  • organic sugar for garnish
In This Recipe
  1. For the preserves
  2. Chop fruit coarsely, discarding pits. Combine with remaining ingredients, starting with the smaller amount of sugar, and stir to combine.
  3. Empty plumcot mixture into a medium, 2-3 quart heavy-bottomed saucepan. Turn heat to medium-low and, stirring frequently, bring to a boil. Reduce heat and simmer, stirring, about 5 minutes. Taste for sweetness and adjust if necessary, and simmer, stirring frequently until thickened and reduced, about 20-30 minutes. Set aside to cool while you prepare crust.
  1. For the crust
  2. Pre-heat oven to 350º and grease an 8-inch square Pyrex pan.
  3. Whisk dry ingredients together until blended, and crumble in brown sugar. Toss well to incorporate.
  4. Rub in butter, breaking up with fingers and tossing to coat with flour, until mixture is mealy and largest pieces of butter are pea-sized. Drizzle in egg, tossing with fork to combine.
  5. Pat about 1/2 of mixture into bottom of prepared Pyrex pan. Press lightly to form a crust.
  6. Scrape cooled plumcot preserve over crust (you may have about 1/4-1/2 cup left over--cook's treat).
  7. Scatter remaining crumb mixture on top of preserves, spread a handful or two of almond over crumbs, and sprinkle about a tablespoon of sugar evenly over the topping.
  8. Place pan in center of oven. Bake 30-45 minutes until golden and bottom crust is browned. Fruit should be bubbling.
  9. Remove from oven and serve warm or room temperature. A scoop of vanilla ice cream goes well.

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