Plum Almond Crumble

I so love working with any kind of stone fruit. It just makes me happy. The summer is the perfect time to do it with peaches and nectarines, and plums will carry you into the earlier part of the Fall too. A crumble is such a wonderful desert because it’s essentially foolproof. Sliced fruit and a basic streusel topping is pretty much impossible to mess up. Even if your topping isn’t great, you can just top the situation with a scoop of vanilla ice cream and no one will hate you. A gently warmed crumble a la mode is always a hit. And the dieters can just pick out the fruit. There is sugar in this recipe though.     

Ingredients:

Three pounds of firm plums cut into thick slices.

A bag of slivered almonds, toasted on low in a dry skillet until fragrant and golden brown (after toasted, set aside to cool). The almonds will be later used in the topping. This will add a depth of flavor and a nice crunch. The plums will get soft while baking, so the crunch of the almond balances out textures. Of course it’s not necessary if you have eaters with allergies.

1 cup of packed light brown sugar.

A quarter cup of flour.

Optional: two tbsp raspberry liquor.

Directions:

Heat oven to 350. Mix all gently, except the almonds, and put in a greased large dish. Topping; one stick of butter, one cup old fashioned oats, half tsp salt, one and a half cup of flour, half a cup of sugar, three quarters cup of packed light brown, and the two cups of toasted almond slivers. Sprinkle the topping evenly over the plums and bake until topping is golden brown, 45 minutes to one hour. Let cool slightly before serving. Can be made two days in advance and gently heated up before eating. The ice scream scoop is always a welcome addition, and would look nice with some extra almond slivers sprinkled on top🥄.