By Gretchen McKay, Pittsburgh Post-Gazette
When it comes to desserts, nothing is easier than a crumble made with fresh, seasonal fruit.
In fall, that means one thing: plump and juicy Italian prune plums, which start ripening in August and if we’re lucky, are available through most of September.
I love them for their flavor — a high sugar level makes the flesh incredibly sweet and jammy when cooked. But unlike clingstone fruits such as peaches, which never seem to want to come apart without a struggle, plums are easy to cut and quarter thanks to their freestone pits.
My challenge this year has been finding the deep-purple, egg-shaped fruit at local markets. I either get to farm stands after the plums have sold out, or the farmers don’t have them at all. If I was a classic cartoon, you’d see steam coming out of my ears! If hardy garden mums are now front and center in market displays, how much longer is stone fruit season?
Thankfully I found a one-pint box of Italian plums over Labor Day weekend tucked among containers of pears and apples at Zacherl’s Farm & Market, a favorite stand in Shippenville, Clarion County.
“Get them now,” the saleswoman urged me when I pondered whether to buy on a Saturday since I wouldn’t be headed home until Monday. “They’ll be gone in an hour.”
I took her advice, and on Tuesday, I made this crumble. Anticipation was such that when it came out of the oven, I couldn’t wait for it to cool and scooped it into a bowl, piping hot.
When buying plums, look for fruit that feels slightly soft but not mushy. Avoid any with deep brown skin blemishes. Don’t worry if itap covered in a whitish, cloudy bloom -— thatap a natural protective barrier that helps keep bugs at bay and the fruit from drying out.
A quick rinse under cool water is all you need to clean them. Pat dry with a clean paper towel.
To make the crumble a crisp, add old-fashioned rolled oats.
Plum crumble
PG Tested
For filling:
- 4 cups sliced Italian plums
- ¼ cup brown sugar
- 1 cup grated Granny Smith or other tart apple (about 1 apple)
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- Pinch of salt
For topping:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar or brown sugar (I like to a do 3 tablespoons of each)
- 4 tablespoons salted butter, cubed
- ½ teaspoon ground cinnamon, optional
- Vanilla ice cream for serving, optional
- Preheat oven to 375 degrees.
Prepare filling: Place sliced plums, brown sugar, grated apple, cornstarch, cinnamon and a pinch of salt in a large bowl. Using your hands, toss gently to combine.
Prepare topping: In a medium bowl, combine flour and sugar. Add cinnamon, if desired.
Add butter cubes and mix with your fingers until large clumps form. Do not over-mix (you do not want this to become like a dough).
Pour filling into a buttered 8- or 9-inch pie pan. Scatter crumble topping over the top.
Bake in a 375-degree oven until the top is golden brown and the fruit is bubbling in the center, 40-50 minutes. If the top is browning too quickly, tent the top of the crumble loosely with a sheet of aluminum foil and continue to bake.
Serve warm, spooned into bowls. If desired, top with a scoop of vanilla ice cream.
Serves 6.
— Gretchen McKay, Post-Gazette
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