Oct 11, 2009

Plum Crumble

Santa Rosa plums are great in this dessert, although any juicy plum will work nicely. Because it's good served either warm or at room temperature, this is a choice make-ahead dessert. After scraping the seeds from the vanilla bean, use it to flavor sugar: Bury the bean in a container of granulated sugar, and store for up to 6 months.
9 servings (serving size: about 1 cup)
14 plums, each cut into 6 wedges
1/4 cup granulated sugar
3 tablespoons dry red wine
1 (4-inch) piece vanilla bean, split lengthwise
Cooking spray
3/4 cup all-purpose flour
1 cup regular oats
6 tablespoons brown sugar
1 1/2 teaspoons grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
5 tablespoons chilled butter, cut into small pieces
Preheat oven to 375°.
Combine first three ingredients. Scrape seeds from vanilla bean; add seeds to plum mixture. Discard bean. Toss mixture gently to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over plum mixture. Bake at 375° for 45 minutes or until plum mixture is bubbly and topping is lightly browned. Serve warm or at room temperature.

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