PLUM CRUMBLE
This is the easiest recipe of the three and hard to beat for pure fruit flavour. I’ve enhanced the crumble with star anise and cinnamon, but you could try a vanilla bean or some candied ginger instead. You might even want to substitute another nut powder for the almond. Making them in individual ramekins is another option as well.
Crumble:
7 tbsp (105 mL) butter, room temperature ½ cup (125 mL) sugar 1 cup (250 mL) almond meal ¾ cup (180 mL) flour
Beat the butter until creamy then add in the sugar and mix until smooth. Add the almond meal and flour all at once, mix until crumbly but do not overmix or it will turn into a paste. Break the crumble up if need be into small nuggets. Transfer the mixture into a large bowl, and refrigerate while you prepare the fruit.
Filling:
2.2 lb (1 kg) plums, or mix of plums and other fruit (like pears, blackberries, raspberries, blueberries, peaches or nectarines)
Zest of ½ orange ¼ cup (60 mL) sugar 1 tbsp (15 mL) flour Pinch salt ½ tsp (2.5 mL) cinnamon
The seeds of 1 star anise, ground in a spice grinder or with a mortar and pestle Wash the plums, then slice in half and remove the pits. Slice the larger halves into half again. Pit the stone fruit and core the pears if using, and then slice. Combine the sugar, flour, salt and spices. Toss all the fruit together with the orange zest and then add in the sugar/spice mix. Transfer the mixture into an 8-cup (2 L) gratin dish. Pour the crumble mix over top and spread evenly. Bake until the crumble is golden and the fruit beneath is bubbling. Serve warm with whipped cream, ice cream or crème fraîche. Serves 8