This is Nancy Taylor Robson's recipe. We collaborate every week on her Sunday Garden and Cooking column for www.chestertownspy.com. She is the cooking brains and I nibble and paint. "This is such an easy dessert, especially if you make a double-batch of the topping and keep half in the frig for later use. It stays fresh for ages. This dessert is particularly delicious when served barely warm with homemade vanilla ice cream. We made it one night and sat the little Donvier ice cream maker with the ice cream in it between us and scooped dollops of ice cream out of the container as we needed more to come out even with the crumble. Needless to say, we needed it all!" —fineartdaily
fully ripe plums, stoned and sliced into thin wedges
blueberries or blackberries
grated lemon rind
brown sugar (the crumble starts here)
grated lemon rind
In This Recipe
Mix put sliced plums in a bowl and mix in sugar, cinnamon, and lemon rind. Then add and gently mix in the berries. Pour into a pie plate or casserole.
Put sugar, butter, pecans, lemon rind and cinnamon into a food processor. Pulse until the pecans are small bits and the butter is incorporated. Add oats and pulse another few times until everything is incorporated. Mix will be gravelly. Pour topping over fruit, being careful to spread it evenly and to the edges of the container. Bake at 375°F for about 40 minutes or until bubbly and browned on top. Serve barely warm with vanilla ice cream.
For easy vanilla ice cream, pour 1 cup heavy cream into a saucepan. Add ½ cup sugar. Split and scrape a whole vanilla bean into the saucepan along with the bean so you get all of the flavor. Simmer, stirring just until the sugar is dissolved. Turn off heat and add ½ cup milk. Chill. When cold, and when the crumble is slightly cooled, sit down together with the pint-sized Donvier between you. Pour in the ice cream mix. Stir until consistency of soft ice cream. Serve the crumble in bowls and dip the ice cream, a scoop at a time, onto the plum crumble.