I was reading TheKitchn blog and stumbled on this post, which led me to this recipe. I had a whole bunch of peaches and pears to use up so I decided this was a perfect opportunity to bake up what sounded like a great recipe.
I first cut up all the fruit (I think it wound up being 2 large peaches and 3 large pears). I mixed all that with 1 1/2 tablespoons all-purpose flour, two tablespoons of brown sugar, a teaspoon of cinnamon, and a dash of freshly-ground nutmeg (just as the blog told me) and put it into the bottom of a pie plate. It said not to grease it, but that always makes me nervous… so I sprayed it with Pam Butter Spray before I loaded it all in there.
Then I made the crumble by combining sugar, flour, cinnamon, baking powder and salt. This was then mixed with the egg. If you mix it by hand (and I literally mean squeezing the mixture between your fingers), you will get little nuggets of crumble.
I then put that right over the fruit.
And poured the melted butter over top.
And put it in the oven at 375 for about 45 minutes until it was nicely browned on top. (My oven takes a bit longer for most recipes, so I would check it after 30 minutes)
It wound up more liquidy inside than I expected.
And it certainly needed to be served in a bowl to look pretty since it had no form. But I wasn’t impressing anyone.
And it was perfectly paired with some whipped cream.
As far as recipes go, this was a damn good one. But I would at least one tweak. Mainly… there wasn’t enough BROWN SUGAR! Now yes… I do like my desserts sweet, but the best part of a crumble, in my opinion, is the fruit paired with the buttery crumbly top and the bit of molasses stuff you get from the combo of brown sugar and fruit juice. Also, the original recipe called for crystallized ginger, which I didn’t have… so I went without. Perhaps that was the missing piece to send it over the edge.
Here is the original plum recipe: http://orangette.blogspot.com/2009/09/what-i-do-now.html