The plums I’ve picked up at our local farmers market and at the grocery store have been very sweet this summer. Fortunately, they don’t last very long at our house because my kids eat them up.
Yesterday, I decided to make a blueberry plum crumble with the four plump, ripe remaining plums that were on my counter. There’s something comforting about a fruit crumble. Warm and sweet, they’re perfect with a scoop of vanilla ice cream or just as good alone. Crumbles are so easy to prepare and I love experimenting with different fruit combinations. Since I also had some beautiful blueberries, I combined the two.
The sweetness from the blueberries alongside the slight tartness of the plums were a winning combination. I topped this fruit crumble with a streusel topping which provided a crunchy layer of additional sweetness.
This dessert was made on an impulse. From start to finish, it took minutes to prepare.
Simple, easy and sinfully good!
4 plums, pitted and sliced
1 cup blueberries
2 Tablespoons cornstarch
2 Tablespoons sugar
2 Tablespoons orange juice
For The Streusel Topping:
1/2 cup brown sugar
1/2 cup of flour
1/4 cup old-fashioned oats
1/2 teaspoon nutmeg
5 Tablespoons butter
Butter a baking dish and set aside.
Wash and slice plums, first removing the seed and place in the baking dish along with the blueberries.
Sprinkle in the cornstarch, sugar and orange juice and mix well. Cover and let stand for 10 minutes.
Preheat the oven to 350 degrees F.
Place the fruit in the oven and cook for 15 minutes.
While the fruit is in the oven, prepare the crumble by placing the brown sugar, flour, oats, nutmeg and pieces of the butter into the base of a food processor. Pulse several times until you get the consistency of wet sand.
Remove the fruit from the oven and scatter the crumble topping over the top of the fruit.
Bake for and additional 15 minutes or until the topping is a golden brown.