Prune Plum Crumble

Say that 10 times fast.

Marian Burros's prune plum crumble

Marian Burros's prune plum crumble

This is a wildly popular recipe by Marian Burros. Apparently it was first published years ago and the demand is so great that the New York Times publishes it every year. I’ve only just heard of it. I have about 2 lb of prune plums and no idea what to do with them. This recipe doesn’t use all 2 lb, but it makes a dent in them. I followed the recipe exactly as written, weighing the ingredients as I went. I’m reproducing the ingredients list here with the weights of the ingredients.

Marian Burros’s Prune Plum Crumble
For the plum filling
12 purple Italian or prune plums, cut in half and pitted (about 12 oz; I needed 14))
2 T (1 oz) brown sugar
1½ T (½ oz) all purpose flour
¼ teaspoon cinnamon
¼ teaspoon ground ginger
2 heaping T ( 1½ oz) finely chopped candied ginger

For the topping
½ tsp cinnamon
1 cup all-purpose flour (I used 4½ oz)
¾ cup granulated sugar
1 tsp baking powder
¼ teaspoon salt (½ tsp Diamond Crystal kosher salt)
1 egg, well beaten
½ cup (1 stick) unsalted butter, melted

Preheat the oven to 375℉. Get out a 9-inch pie plate.

To make the filling, whisk together the dry ingredients. Halve and pit the plums.

The filling mixture and some plums

The filling mixture and some plums

Toss the plums with the filling mixture. Prune plums aren’t juicy, so a lot of this mixture didn’t stick to the plums. I sprinkled about half over the bottom of the pie plate. Arrange the plums cut side down (or skin side up, if you prefer) in the pie plate.

Twelve plums but not quite enough

Twelve plums, but not quite enough

Twelve plums wasn’t enough, so I added two more. Then I sprinkled the rest of the filling mixture over the plums.

The plum filling

The plum filling

For the topping, I cut up a stick of butter into a glass measuring cup and heated that in the microwave oven on high for 30 seconds. When I was ready to put the topping on the fruit, I stirred the butter and gave it another 30 seconds. When I was ready for it, it was completely melted.

To make the topping, whisk together the dry ingredients. Beat the egg well and pour it over the topping mixture. Marian wants you to mix this with your hands, so that’s what I did.

Working the egg into the topping

Working the egg into the topping

Work the egg in until the topping is granular.

Topping ready to go

Topping ready to go

Distribute the mixture over the fruit,

Plum crumble topped

Plum crumble topped

then drizzle the melted butter over the topping.

Plum crumble buttered

Plum crumble buttered

Bake for 30 to 35 minutes.

Plum crumble out of the oven

Plum crumble out of the oven

Allow to cool for 1 hour. Serve warm. It’s delicious. I can see why the Times has to reprint it every year.

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