4 min read
It’s a sunny Sunday morning here in San Francisco, and I’m looking forward to taking a long stroll through the park this afternoon before getting back to work. It’s also Father’s Day. Happy Father’s Day to all the dads out there.
This last week has been heavily focused on getting ready for Design Review 1 at Matter. We’ve been pretty heads-down focused on our pitch and our user point of view statements for Known. In fact, I’ve been having dreams (nightmares?) about pitch outlines and POV statements all week.
With all the focus on work, I’ve haven’t had much time to cook anything lately. I’ve had to stop buying fresh produce because things are going bad in my fridge before I get a chance to eat them. I hate all of the food waste.
Last weekend I was gifted a handful of gorgeous ripe plums. I knew I had to do something with them before they turned, and a lovely plum crumble seemed like just the thing for a Sunday morning brunch.
Growing up, we had an old plum tree in our backyard. (I think it was an Italian plum tree). It produced tons of smaller harder plums in the fall. They would stick to the ground under the tree and leave a yard strewn with pits after the flesh decayed away.
I don’t remember doing much with those plums other than eating straight off the tree. I’ve since learned that Italian plums make some lovely desserts when baked. I wanted to do something similar with these even though the Santa Rosa plum seems bigger and fleshier. My handful of lovely plums came from the Central Valley area of California, but I actually got them while visiting in Santa Rosa!
I decided to adapt this recipe for plum crumble because I had most of the ingredients. I typically don’t pay attention to recipes and mess up at least one thing while baking something new. This morning was no different. I added the melted butter into the rest of the crumble topping, rather than drizzling it on top. My topping lost its “crumble” and turned into goop. Oh well. It still makes for a fine topping for the fruit.
Sunday Plum “Crumble”
For the plums:
- 2 Tbsp. brown sugar
- 1 ½ Tbsp. all-purpose flour
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- 12 to 14 plums, halved and pitted (I actually only had about 8 or 9 for my crumble)
For the topping:
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp. ground cinnamon
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg, beaten well
- 8 Tbsp. unsalted butter, melted
Preheat your oven to 350 degrees.
In a medium sized bowl, mix together everything that goes with the plums: the brown sugar, flour, cinnamon, and ginger. Then add in the plums and stir until they’re coated with the mix. Pour out the plum mixture into your glass baking dish or pie plate.
In the same (now empty) bowl, mix together all of the dry ingredients for the topping. Stir until everything is well blended. Now here’s where I messed up. Add the egg and continue stirring until the mixture starts to crumble. (I added the melted butter first, got the mixture to crumble, then added the egg, and it turned into goop).
Spread the topping mixture over the plums in the dish. Then, pour the melted butter on top of everything. Bake in the oven for 35 minutes. Let cool for just a few minutes before serving.
This would be great with vanilla ice cream for dessert or crème fraiche for brunch. Sadly, I had no crème fraiche, and I didn’t think ice cream for brunch was the healthiest idea.