Stanley Plum Crumble
by Erin Otto
Last Friday was fruit delivery day here. There were Bartlett pears, these Stanley prune plums, and a half bushel of Baby Gold peaches that the orchard sent us as a “sample.” Once the fridge was stuffed with fruit for the coming fall months, we had no choice but to get baking.
This simple crumble is possibly the easiest dessert recipe I have. With no crust to fuss with and no sauce to simmer, my 14 year old son made the topping while his 12 year old brother pitted and cut up the plums.
Knowing that apple season is just around the corner, I wouldn’t dare play favorites. Let’s just say this plum version made me glad that there are still more plums stashed away in the fridge.
7 – 8 cups pitted and sliced Stanley plums
2 tablespoons rapadura , maple sugar, or sweetener of your choice
1 teaspoon ground cinnamon
2 tablespoons flour or arrowroot powder
For the Topping
1 cup rolled oats (We didn’t have any oats on hand, so we used our rolled 7-grain cereal instead, which was a great substitute.)
1/2 cup rapadura, maple sugar, or sweetener of your choice
1/2 cup flour (We used unbleached, but you could use almond flour, whole wheat flour… feel free to get creative.)
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter, melted
- Preheat the oven to 375.
- Toss the sliced plums with the cinnamon, rapadura, and flour, and pour all of this into a baking dish. We did not butter ours, but it would make clean-up easier if you did.
- In a mixing bowl, combine all of the topping ingredients and sprinkle over the plums.
- Bake for about 40 minutes, depending on the depth of your baking dish. Ours is fairly deep, so it took a little longer than 40 minutes.
- Serve it with vanilla ice cream or our homemade Vanilla Maple version. Either one would make this crumble a little bit more up-town.