Plum & Pecan Crumble


The thing about baking with fruit is that you can have no qualms whatsoever about eating it for breakfast. This is a fantastic, summery crumble with a buttery, nutty crust. I love that the plum flavor isn’t overwhelmed by the crust. I also like that plums don’t ooze out too much liquid like some fruits and veggies do when cooked. The crust is a bit on the damp side, but much less so than you may expect.

Summer produce is unique to me in that whenever I eat it, no matter where I am or how cold it may be, I’m instantly reminded of warmer days. I don’t think it’s possible to eat watermelon in January without wistfully reminiscing on summer fun. This summer has been a lot of fun for me. I’ve turned lemons into lemonade in my garden with a little picnic table made from a tree that fell (and landed literally less than an inch from my newly-remodeled kitchen): 


And my mother helped me to get a garden started in my front yard: 


But I do believe that summers for me are more fondly associated with farmer’s markets and chilled, fresh plums than with yard work. 


 Plum & Pecan Crumble
You Will Need:
  • 2 cups all purpose flour
  • 1 cup chopped pecans
  • 2/3 cup brown sugar
  • 1/2 tsp. sea salt
  • 1 1/2 sticks unsalted butter, cold
  • 1 egg yolk
  • 4 medium sized fresh plums
  • 2 tbsp. lemon juice
  • 2 tbsp. orange zest, optional
Method:
  • Preheat the oven to 400. 
  • Grease individual ramekins or a 9×9 Pyrex dish and lightly flour them. 
  • Thinly slice plums and place in a medium-sized bowl with lemon juice and orange zest (if using). Set aside. 
  • Mix together diced butter, flour, pecans, sugar, and salt until the mixture is crumbly. 
  • Add egg yolk last. 
  • Press dough into dish or ramekins. Use approximately 2/3 of the dough on the bottom of the dish, reserving the remaining third to crumble on top. 
  • Arrange plums on top of the pastry, as artistically as you please. 
  • Spread remaining third of dough in thick crumbs on the top of your dish. 
                               
  • Bake for 20 minutes (in a ramekin) or 50 minutes (large glass dish). 
  • Serve piping hot with whipped cream (just a personal predilection) or yogurt, if you’re indulging enjoying in the morning. 

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