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Prep time
40 minutes
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Cook time
40 minutes
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Makes
an 8" square panful, serving 4-6
Author Notes
A pyramid of luscious "Blue-Velvet" (aka"Black Velvet) plumcots (or pluots) 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 my recipe, Sossie Beile's Little Cherry Crumb Bars elsewhere on this site. I decided to make a plummy late-summer version with a double-thick layer of garnet-colored quick 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
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Ingredients
- For the preserves
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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.
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10-12 tablespoons
granulated organic sugar
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2 teaspoons
finely-minced crystalized ginger
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1 pinch
kosher salt
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2 tablespoons
freshly squeezed, strained lime or lemon juice
- For the crust
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butter or safflower oil for greasing the pan
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2-1/2 cups
all-purpose flour
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2 teaspoons
baking powder
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1 pinch
kosher salt
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1/2 cup
granulated organic sugar
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2 tablespoons
packed light-brown sugar,
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3/4 cup
unsalted butter, cut into cubes and chilled
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1
large egg + 1 yolk, beaten
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blanched slivered almonds
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organic sugar for garnish
Directions
- For the preserves
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Chop fruit coarsely, discarding pits. Combine with remaining ingredients, starting with the smaller amount of sugar, and stir to combine.
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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.
- For the crust
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Pre-heat oven to 350º and grease an 8-inch square Pyrex pan.
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Whisk dry ingredients together until blended, and crumble in brown sugar. Toss well to incorporate.
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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.
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Pat about 1/2 of mixture into bottom of prepared Pyrex pan. Press lightly to form a crust.
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Scrape cooled plumcot preserve over crust (you may have about 1/4 cup left over--cook's treat).
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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.
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Place pan in center of oven. Bake 30-45 minutes until golden and bottom crust is browned. Fruit should be bubbling.
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Remove from oven and serve warm or room temperature. A scoop of vanilla ice cream goes well.
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