Plum Crunch
Plum Crunch is a delicious way to celebrate the end-of-summer stone fruits. It’s easy to make and gorgeous to look at. The flavor is so good you’ll be going back for seconds, thirds…you get the idea!
This recipe beautifully highlights the plums, especially when you add a touch of raspberry liqueur such as Chambord or Crème de Cassis.
The topping gets it’s crunch from oats and walnuts to give it not only its name but it’s crispy crunchy texture.
Try to find firm, but ripe, plums for the sweetest flavor. You can use plums or pluots (which seem to be easier to find these days).
Combine the plums, that have been cut into wedges, with brown sugar, flour and raspberry liqueur. Pour the mixture into a baking casserole or dish.
To make the topping, combine all of the ingredients (except the ice cream) in the bowl of a stand mixer. Mix on low speed until the mixture is crumbly. It’s okay to use your hands to distribute the butter so that it ends up being pea-sized. Evenly scatter the topping over the plum mixture.
Bake the plum crunch for 45 minutes or so, until the plums are bubbling and the topping is browned.
Definitely serve it with ice cream!
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Plum Crunch
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Ingredients
- 3 pounds ripe plums or pluots, pitted and cut into 1/2-inch wedges
- 1 & 1/2 cups light brown sugar, lightly packed
- 1/4 cup all-purpose flour
- 6 tbsp creme de cassis or Chambord liqueur
For the Topping:
- 1 & 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
Instructions
Preheat the oven to 375°F. For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. It’s okay to use your hands to thoroughly mix the butter into the dry ingredients. Scatter evenly over the plum mixture.
Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.
Recipe by Ina Garten
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