A classic dessert with sour summery flair. Photography courtesy California Tree Fruit Agreement.
Page 3: Sour Plum Crumble
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On The Menu
Sour Plum Crumble
A classic dessert with sour summery flair. Recipe yields 4 servings.
- 1 (10-inch) piece sour peach gummy candy, cut into 1-inch pieces
- 1/2 cup water
- 2 plums, halved and pitted
- 5 cups sliced plums
- 1-3/4 cups sugar, divided
- 3/4 cup flour
- 1/4 cup rolled oats
- Pinch of ground cloves
- 1/2 cup unsalted butter, melted
- Vanilla ice cream (optional)
- Mint leaves for garnish
- Prepare a syrup by simmering candy, 1/2 cup sugar and water in a small saucepan until sugar and candy are completely dissolved. Let cool to room temperature.
- Place plum halves and syrup in a large resealable plastic bag; let marinate for 1/2 hour.
- Remove plums from bag and drain well. Pat dry with paper towels, then coat with non-stick cooking spray.
- Grill over medium heat, cut side down, until well-marked and nearly tender. Turn and grill over indirect heat until fruit is tender; set aside.
- To prepare crumble, preheat oven to 400°F and lightly butter 4 individual baking dishes.
- Toss plum slices with 1/4 cup sugar and let stand for 15 minutes. Transfer to prepared dishes and set aside.
- Stir together remaining 1 cup sugar with flour, oats and cloves, then stir in melted butter; sprinkle over plums. Bake for 30 to 40 minutes or until top is golden brown.
- To serve, place grilled plum halves onto crumbles and top with vanilla ice cream. Garnish with mint, if desired.
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