Maple Plum Crumble
serves 4
The maple syrup and sugar give this plum crumble a warm, complex flavor. Grade B syrup is a darker, richer (and usually cheaper) syrup, but if you have grade A around, that'll work too.
4 ripe red plums
4 tablespoons unsalted butter
4 tablespoons grade B maple syrup
1/2 cup rolled oats
pinch of salt
2 tablespoons all-purpose flour
dash of allspice
4 tablespoons maple sugar
prep: 15 minutes
total: 45 minutes
loaf pan or small, round, oven-safe dish
small saucepan
whisk
small bowl
1. Preheat the oven to 375F. Wash and cut the plums into 1/2-inch slices, removing the pit.
2. In a small saucepan, melt the butter. Mix with 3 tablespoons of the syrup, whisking until combined, and set aside.
3. In a small bowl, mix together the oats, flour, salt, allspice and 3 tablespoons of sugar. Mix in the butter.
4. Toss the plums with the remaining maple sugar and syrup. Arrange the plumb in overlapping layers in a small oven-safe dish. Crumble the topping over the fruit.
5. Bake for about 20-30 minutes, or until the topping is golden brown and the fruit is bubbly.
2. In a small saucepan, melt the butter. Mix with 3 tablespoons of the syrup, whisking until combined, and set aside.
3. In a small bowl, mix together the oats, flour, salt, allspice and 3 tablespoons of sugar. Mix in the butter.
4. Toss the plums with the remaining maple sugar and syrup. Arrange the plumb in overlapping layers in a small oven-safe dish. Crumble the topping over the fruit.
5. Bake for about 20-30 minutes, or until the topping is golden brown and the fruit is bubbly.
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