July 15, 2012
If you have a little time this evening, enjoy some summer fruit in a crumble. I love crumble not just because it’s crazy good, but because it’s an easy dessert compared to some, especially if we’re talking chemistry.
I plumped for plums as well as blackberries. I tend to eyeball recipes that are this simple and just cut up enough fruit to fill the dish I am cooking in, and pour on sugar to gently cover. Since the plums and blackberries should be flavourful enough, I added no spices or other flavouring to the filling or the crumble top.
My crumble top is about 40z of flour, 2 oz of sugar, 3.5 oz of chilled butter (chunks) and 4.5oz of rolled oats. In this warm weather, I forgo rubbing the butter by hand and throw it all in the food processor and have at it. Sprinkle that over the top, into the oven at about 375 for 25-30 minutes and this is what you get:
The yellow plums ensure that this is a tart dessert, which is just how we like it in this house.