Author Notes
Plums were actually a last minute addition to this crumble recipe, which I found in a newly-acquired cookbook. The yellow and red globe plums appeared in my CSA share. The whole-wheat flour in this recipe adds an extra helping of fiber and healthy goodness! —newRDcook
Test Kitchen Notes
WHO: NewRDcook is a dietitian in Philadelphia.
WHAT: A simple crumble that you can make with fresh fruits and pantry staples.
HOW: Sweeten blueberries and chopped plums with a little sugar, top with a whole-wheat crumble, and bake everything until the crumb top is golden brown and the smell of baking fruit is intoxicating.
WHY WE LOVE IT: This crumble is a great place to tuck away your summer fruit that’s a little too tart to eat on its own. Make sure to save some leftovers for breakfast the next morning: It’s wholesome enough (whole-wheat flour! 7 ingredients!) to eat morning, noon, and night. —The Editors
Ingredients
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1
pint blueberries
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6
small plums, pitted and chopped
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1 tablespoon
Turbinado sugar
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1 1/2 teaspoons
cinnamon, divided
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1 1/4 cups
whole-wheat flour
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1/4 cup
packed brown sugar
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1/3 cup
butter, cold and cut into small cubes
Directions
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Preheat oven to 400° F.
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Place blueberries and plums in a small bowl.
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Mix Turbinado sugar with 1 teaspoon cinnamon and stir together with fruit.
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In a large bowl, mix together remaining 1/2 teaspoon cinnamon, flour, and brown sugar. Rub or cut in butter until mixture resembles coarse crumbs.
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Put the fruit in a 8 x 2-inch baking dish or cake pan and layer the crumble mixture on top.
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Bake until golden on top, between 30 minutes and 1 hour. Serve hot or cold.
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