Thursday, September 18, 2014

Plum Raspberry Crumble

I'm home in September for the first time since high school (usually this time of year is kicking off school or busy in other ways), and I forgot how lovely the mild air and changing of the seasons can be here.  The leaves are just beginning to brush yellow, but the best of late summer flowers still spill out of pots around our yard.

Because of this pie, I didn't make nearly enough out of late summer berries, failing to even make my Dad's legendary raspberry cobbler because all I wanted to do was soak peaches in whiskey.  Whoops.  I wanted to remedy that and also to make use of some abundant plums from a tree in my Mum's yard, so I adapted this recipe to suit my late summer/early fall baking desires. The result was exactly right: it has all the tart, fresh flavors of summer, but begins to ease in the subtly spicy-sweet flavors of fall.  I happily baked while old favorites like Mary Chapin Carpenter and Tom Petty played out of our stereo with windows and doors thrown open to welcome the almost-crisp night air.  It's a transition dessert, to help us say goodbye to recent favorites while welcoming what's next.

Now, do you think there are still peaches enough to make that pie one last time?

(Oven at 350)
10 small plums
1 cup raspberries (alternately to raspberries and plums, 1 1/2 cups of whatever fruit(s) you please)
1/2 cup flour
1/3 cup oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp vanilla powder (alternately, 1/2 tsp vanilla extract, or leave out)
4 TB butter, in small cubes
1/3 cup sliced almonds (optional, feel free to leave out or exchange for pecans or walnuts)

Note: We were concerned that the plums had bitter skins, so I blanched and peeled mine.  You'll want to pit and slice yours, and I leave the peeling up to your discretion.

Place plums and raspberries in the bottom of either four 1/2 cup or two 1 cup ramekins, filling roughly half.  In a small bowl, mix flour, oats, sugar and spices.  With fingers, work butter cubes in until the butter pieces are roughly pea sized or a little larger.  Toss with almonds.  Press crumble on top of fruit, chill ramekins 20 minutes or overnight.  Once ready to bake, heat oven to 350 and place ramekins on a baking sheet with parchment paper to catch any bubbling over.  Bake 22-28 minutes until bubbling and golden. Enjoy with a scoop of ice cream by night or a mug of coffee by morning.  Or vice versa, who am I to judge?

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