Plum Almond Crumble Recipe

Sometimes I am seduced by a beautiful fruit or vegetable that I don’t buy often. The past two weekends in a row, I have bought cartons of tiny round plums at the Metuchen Farmers Market. They’re a little small to make a good snack on their own, but piled in a casserole and baked in the oven with some sugar and a flavorful crumble topping…. mmmmmm.

I showed my carton of plums this weekend to a friend at the Farmers Market table and told her about my plans to make a crumble. She sounded intrigued and asked me to email her the recipe. I thought, well, if she’s interested, maybe other people would like the recipe, too! So here it is:

Plum Almond Crumble

1 carton small plums

1 nectarine or peach or 1/2 cup sliced berries (optional)

1/3 cup sugar

1 teaspoon cinnamon

2 tablespoons tapioca

1/2 cup unsalted, roasted almonds

1/2 cup flour

1/4 cup brown sugar

1/4 cup butter

1/2 teaspoon almond extract

Preheat oven to 350 degrees. Pit plums and slice in half. Add sliced nectarine, peach, or berries if you need more fruit to fill your casserole dish. Toss with sugar, cinnamon, and tapioca. Fill casserole dish with fruit.

Chop roasted almonds, flour, sugar, butter, and almond extract in food processor until finely ground. Spread crumble topping on top of fruit-filled casserole.

Place in oven and bake 35 to 45 minutes, until fruit is bubbling and topping is golden-brown. Enjoy with whipped cream or almond or vanilla ice cream.

[-Janna]