A Crumble of Summer’s Gold: My Beloved Fresh Plum Crumb Dessert
There are certain flavors that just transport me back in time, and the scent of warm, spiced plums is one of them. This recipe holds a special place in my heart, not just for its sheer deliciousness, but because it arrived in my life like a whispered secret from a dear friend. She’d handed me a basket overflowing with ruby-red and sunset-orange plums from her own garden, a gift that felt like pure sunshine. When she shared this recipe, calling it a “keeper,” I had no idea it would become a staple, a taste of pure, unadulterated summer that I could summon any time the craving struck. Winning a contest with it felt like a delightful affirmation, but the true prize was the joy it brought to my table and the tables of those I love.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Servings: 8
- Yield: 1 (2-quart baking dish)
- Dietary Type: Dessert
Ingredients
For the plum filling:
- 7 large plums (pitted and quartered)
- ½ cup brown sugar, packed
- 3 tablespoons flour
- 1 teaspoon ground cinnamon
For the crumb topping:
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground mace
- 1 egg, lightly beaten
- ½ cup butter, melted
Equipment Needed
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Fork or pastry blender
- Spatula or spoon
- 2-quart baking dish
- Oven
- Cooling rack
Instructions
- Prepare the Plum Filling: In a large bowl, gently combine the pitted and quartered plums with the packed brown sugar, 3 tablespoons of flour, and the ground cinnamon. Stir just enough to evenly coat the fruit. This mixture will form the luscious, syrupy base of our dessert.
- Transfer to Baking Dish: Spoon the plum mixture evenly into a greased 2-quart baking dish. Ensure the plums are spread out to create a relatively level surface for the crumb topping.
- Mix the Crumb Topping Dry Ingredients: In a separate small bowl, whisk together the 1 cup of flour, 1 cup of sugar, baking powder, salt, and ground mace. The mace, often overlooked, adds a subtle, warm, and slightly peppery note that beautifully complements the sweetness of the plums.
- Create the Crumb Mixture: Add the lightly beaten egg to the dry ingredients in the small bowl. Use a fork or a pastry blender to stir and mix until the mixture becomes crumbly. You’re aiming for a texture resembling coarse breadcrumbs, not a paste.
- Assemble the Dessert: Evenly sprinkle the crumb mixture over the plum layer in the baking dish. Try to cover the plums as completely as possible to create a generous topping.
- Add the Butter: Drizzle the melted butter over the crumb topping. This will help the topping brown and become delightfully crisp as it bakes.
- Bake to Perfection: Place the baking dish in a preheated oven at 375°F (190°C). Bake for 40 to 45 minutes, or until the plums are tender when pierced with a fork and the top is a beautiful golden brown. The aroma that fills your kitchen during this time is truly intoxicating!
- Rest Before Serving: Once baked, remove the dessert from the oven and let it cool for at least 10 minutes before serving. This resting period allows the juices to settle and the dessert to firm up slightly, making it easier to serve.
Expert Tips & Tricks
The beauty of this Fresh Plum Crumb Dessert lies in its simplicity, but a few chef’s touches can elevate it even further. When selecting your plums, aim for a mix of varieties if possible. A combination of tart and sweet plums, like a ripe Blenheim and a sweeter Santa Rosa, will create a more complex and balanced flavor profile in your filling. If your plums are particularly firm, you can let them sit with the brown sugar for about 15-20 minutes before proceeding, which helps them release some of their juices and soften slightly. For the crumb topping, ensuring the butter is fully melted but not hot is key. Too hot, and it can melt the sugar too quickly; too cool, and it won’t distribute evenly. Don’t be afraid to use your hands to gently work the butter into the dry ingredients if you find the fork method a bit challenging – a truly crumbly texture is what we’re after.
Serving & Storage Suggestions
This plum crumb dessert is utterly divine served warm, directly from the oven after its short resting period. The contrast between the tender, slightly tart plums and the sweet, buttery crumb topping is simply sensational. A scoop of high-quality vanilla bean ice cream is an absolute classic accompaniment, melting into the warm fruit and topping, creating a truly decadent experience. For those who prefer no additions, I can attest that it’s fantastic on its own, allowing the pure flavors of the plums and spices to shine.
Leftovers can be stored, covered tightly, at room temperature for up to two days, or in the refrigerator for up to four days. To reheat, gently warm individual portions in a microwave or a low oven (around 300°F/150°C) until just heated through. The crumb topping might lose some of its initial crispness upon refrigeration, but the flavor remains exceptional. This dessert does not freeze particularly well, as the texture of the fruit and topping can change significantly upon thawing.
Nutritional Information
(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 360.4 kcal | – |
| Calories from Fat | 112 kcal | – |
| Total Fat | 12.5 g | 19% |
| Saturated Fat | 7.5 g | 37% |
| Cholesterol | 53.8 mg | 17% |
| Sodium | 232.8 mg | 9% |
| Total Carbohydrate | 61 g | 20% |
| Dietary Fiber | 1.7 g | 6% |
| Sugars | 45.2 g | 181% |
| Protein | 3.3 g | 6% |
Variations & Substitutions
While plums are the star of this show, the spirit of this dessert is wonderfully adaptable. You could easily swap the plums for other stone fruits like peaches, nectarines, or even apricots when they are in season. For a different fruit profile, try apples or pears, though you might need to adjust the baking time slightly depending on their firmness. If you find yourself without mace, a pinch of nutmeg or a touch more cinnamon can provide a lovely warmth. For a more rustic crumble topping, consider adding a handful of rolled oats or some chopped nuts like almonds or pecans to the dry ingredients before incorporating the egg and butter.
FAQs
Q: What is the best type of plum to use for this dessert?
A: A mix of sweet and slightly tart plums works best for a balanced flavor. Ripe but firm plums hold their shape better during baking.
Q: My crumb topping isn’t very crumbly, what did I do wrong?
A: Ensure your butter is melted but not hot, and mix the dry ingredients with the egg until it just starts to form crumbles. Overmixing can create a doughy texture.
Q: Can I make this dessert ahead of time?
A: While it’s best enjoyed fresh, you can prepare the plum filling and crumb topping separately and assemble just before baking.
Q: What if I don’t have mace?
A: You can substitute with a pinch of nutmeg or add a bit more cinnamon to the crumb topping for a similar warm spice note.
Q: How do I know when the plums are tender?
A: Pierce the plums with the tip of a paring knife or a fork; they should yield easily without turning mushy.
Final Thoughts
This Fresh Plum Crumb Dessert is more than just a recipe; it’s an invitation to embrace the bounty of the season and create something truly comforting and delicious. It’s the kind of dessert that sparks joy with every spoonful, whether enjoyed on its own or elevated with a dollop of cream or ice cream. I encourage you to gather your plums, perhaps a basket from your local market or a neighbor’s tree, and let the magic of this simple yet extraordinary dessert unfold in your own kitchen. Share it with loved ones, savor the sweet moments, and let the taste of summer linger long after the last crumb is gone.