Say that 10 times fast.
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.
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 wasn’t enough, so I added two more. Then I sprinkled the rest of the filling mixture over the plums.
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.
Work the egg in until the topping is granular.
Distribute the mixture over the fruit,
then drizzle the melted butter over the topping.
Bake for 30 to 35 minutes.
Allow to cool for 1 hour. Serve warm. It’s delicious. I can see why the Times has to reprint it every year.