Plum & Lime Crumble

Baking, Cook, Desserts, In Season, Recipes, Summer

Plum & Lime Crumble

The pronounced flavor of plums makes them a match for bold seasonings, like the fragrant lime zest used in this sweet-tart crumble. If you like, try an assortment of plums or even pluots or apriums.

 

Plum & Lime Crumble

 

For the crumble topping:

1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour

3/4 cup (6 oz./185 g.) sugar

1 tsp. kosher salt

1 cup (8 oz./250 g.) cold unsalted butter, cut into pieces

1 cup (3 oz./90 g.) rolled oats

 

3 1/2 lb. (1.75 kg.) red plums, pitted and sliced

Finely grated zest from 2 limes

3/4 cup (6 oz./185 g.) sugar

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

Vanilla ice cream for serving (optional)

 

Preheat the oven to 375°F (190°C). To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.

 

In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 9-by-13-inch (23-by-33-cm.) baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (4 oz./125 g.) ramekins.

 

Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream, if you like. Serves 6-8.

 

Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

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