Martin’s Plumble
Ingredients
- Plum Marinade
- 10 medium sized ripe plums, any variety, pit removed and sliced about ¼ inch thick
- zest from 1 lemon
- juice from 1 lemon
- ¼ cup cornstarch
- ½ cup brown sugar
- ½ tsp. salt
- ½ tsp. ground cardamom
- ½ tsp. ground cinnamon
- Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- ½ tsp. salt
- ½ tsp. cardamom
- ½ tsp. cinnamon
- 6 tblsp. unsalted chilled butter cut into small pieces.
- ¼ cup chopped pecans
Preparation
- Preheat oven to 350°.
- In a large bowl toss plums, lemon zest and juice, cornstarch, brown sugar, salt, cardamom and cinnamon together, mix and let sit for 15 minutes allowing juices to accumulate.
- For the crumble, in bowl of food processer with blade attachment add flour, brown sugar, salt, cardamom and cinnamon. Pulse until combined, add butter and pulse until mixture forms clumps.
- Butter a 9” deep pie dish, 8”x 8” baking dish or 10” x 7” oval baking dish.
- Add plum mixture and ball up the crumble mixture with your hands and break in small clumps to cover the fruit.
- Scatter the pecans over the crumble topping.
- Bake for 45 minutes, in lower part of the oven until mixture is bubbly and the topping is golden brown, if you would like more browning, place under broiler for a few minutes.
- Serve warm with ice cream, also fine served on its own.
Category
Cookies/Desserts/Sweets