Description
Quick to put together, this cherry and plum crumble is just the ticket for showcasing summer’s beautiful stone fruits in a dessert. Don’t skip the ice cream!
From Bridget Edwards of Bake at 350.
Ingredients
- 5 cups Sliced Plums And Pitted Cherries
- 2 teaspoons Fresh Lemon Juice
- ½ cups Sugar
- ¾ cups Plus 3 Tablespoons Unbleached All-purpose Flour, Divided
- ½ cups Sliced Almonds
- ½ cups Rolled Oats
- ¼ teaspoons Kosher Salt
- 6 Tablespoons Unsalted Butter
- Vanilla Ice Cream, To Serve
Preparation
Preheat oven to 350ºF. Grease a 9-10 inch pie pan.
Pour fruit into to pie pan. Toss with lemon juice. Stir sugar and 3 tablespoons flour together. Toss with the fruit.
In another bowl, stir remaining flour, almonds, oats, and salt together. Cut butter into small chunks and add to the bowl. Use your fingers to press the butter into the other ingredients until the lumps of butter are small and evenly dispersed.
Sprinkle the topping over the fruit. Bake for 30–35 minutes until the top is golden and the fruit juices are bubbling. Let cool for 20–30 minutes before serving.
Serve warm with a scoop of vanilla ice cream. The crumble can be rewarmed in the microwave.
