Back to Plum Crumble All Reviews for Plum Crumble - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Plum Crumble Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 1/4 cups plus 2 tablespoons sugar 1/4 teaspoon salt 1 1/4 cups all-purpose flour 1/2 cup chilled (1 stick) unsalted butter, cut into small pieces 3/4 teaspoon ground cinnamon 1/4 teaspoon baking powder 2 large eggs 1/2 cup heavy cream 1/2 teaspoon almond extract 1/2 teaspoon pure vanilla extract 1 1/2 pounds dark plums (about 6), pitted and cut into eighths Whipped cream, for serving (optional)

Gallery Plum Crumble

Recipe Summary Servings: 8

Plum Crumble

Plum Crumble

Plum Crumble

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 1/4 cups plus 2 tablespoons sugar 1/4 teaspoon salt 1 1/4 cups all-purpose flour 1/2 cup chilled (1 stick) unsalted butter, cut into small pieces 3/4 teaspoon ground cinnamon 1/4 teaspoon baking powder 2 large eggs 1/2 cup heavy cream 1/2 teaspoon almond extract 1/2 teaspoon pure vanilla extract 1 1/2 pounds dark plums (about 6), pitted and cut into eighths Whipped cream, for serving (optional)

Directions

Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.

While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.

Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

Reviews (6)

 Add Rating & Review     84 Ratings   5 star values:        22    4 star values:        30    3 star values:        17    2 star values:        10    1 star values:        5

Reviews (6)

Add Rating & Review     84 Ratings   5 star values:        22    4 star values:        30    3 star values:        17    2 star values:        10    1 star values:        5

Add Rating & Review

84 Ratings 5 star values: 22 4 star values: 30 3 star values: 17 2 star values: 10 1 star values: 5

84 Ratings 5 star values: 22 4 star values: 30 3 star values: 17 2 star values: 10 1 star values: 5

84 Ratings 5 star values: 22 4 star values: 30 3 star values: 17 2 star values: 10 1 star values: 5

  • 5 star values: 22 4 star values: 30 3 star values: 17 2 star values: 10 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       08/19/2015   The plums at the green market have been especially good this year so I have been looking for ways to use them. This was rich, delicious and so vibrant in color. This will be made again tonight.  

Martha Stewart Member     Rating: 5 stars       08/16/2012   This recipe was delicious! I used half the amount of sugar for sprinkling on top (one tablespoon) and half whole - wheat flower for the crust. I also only baked the crust for about 12 minutes because of the burnt crust in the review below. It came out PERFECT - I have made many fresh fruit crisps but this beats it!  

Martha Stewart Member     Rating: Unrated       08/12/2012   This was really good, I used three types of plums a peach and two apricots. The bottom crust was very hard and not easy to get out of the pan, but still really good.  

Martha Stewart Member     Rating: 5 stars       08/22/2011   Used a deep dish pie plate. Delish!!! And even better with a scoop of vanilla ice cream!  

Martha Stewart Member     Rating: Unrated       09/26/2009   MMMMMMM....this was a favorite in my house. We have a green plum tree, so I used those instead of the recommended sort. It came out really good, the tart of the plum went really well with the rest of the dessert. It is perfectly balanced in sweetness  

Martha Stewart Member     Rating: Unrated       08/18/2009   Wow. You're really questioning the styling? Very constructive

    Martha Stewart Member

    Rating: 5 stars 08/19/2015

The plums at the green market have been especially good this year so I have been looking for ways to use them. This was rich, delicious and so vibrant in color. This will be made again tonight.

Rating: 5 stars

Rating: 5 stars 08/16/2012

This recipe was delicious! I used half the amount of sugar for sprinkling on top (one tablespoon) and half whole - wheat flower for the crust. I also only baked the crust for about 12 minutes because of the burnt crust in the review below. It came out PERFECT - I have made many fresh fruit crisps but this beats it!

Rating: Unrated 08/12/2012

This was really good, I used three types of plums a peach and two apricots. The bottom crust was very hard and not easy to get out of the pan, but still really good.

Rating: Unrated

Rating: 5 stars 08/22/2011

Used a deep dish pie plate. Delish!!! And even better with a scoop of vanilla ice cream!

Rating: Unrated 09/26/2009

MMMMMMM….this was a favorite in my house. We have a green plum tree, so I used those instead of the recommended sort. It came out really good, the tart of the plum went really well with the rest of the dessert. It is perfectly balanced in sweetness

Rating: Unrated 08/18/2009

Wow. You’re really questioning the styling? Very constructive

All Reviews for Plum Crumble

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Plum Crumble

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest