Carving plum wood spoon and bowl for eating a plum dessert
It’s plrumble season! Plum wood is one of my favorites to work with and I’m SO happy my trees are finally back in biz!
Recipe is the plum-almond crumble by David Tanis from the NYT cooking app:
Ingredients
2½pounds small purple plums (about 12)
Granulated sugar, for sprinkling
1cup/128 grams all-purpose flour
½cup/110 grams packed light brown sugar
½cup/113 grams unsalted butter, cut into pieces
½cup/54 grams slivered almonds
¼teaspoon almond extract
Pinch of salt
Crème fraîche or barely sweetened softly whipped cream (optional)
Step 1
Heat oven to 375 degrees. Wash plums and cut in half with a paring knife. Remove and discard pits. (Larger plums may be quartered.)
Step 2
Place plums cut side up in a deep 9- or 10-inch pie pan. (It’s fine if they don’t all fit in one layer.) Sprinkle lightly with granulated sugar.
Step 3
Make the topping: In a medium bowl, place flour, brown sugar, butter, almonds, almond extract and salt. Using your fingertips, work the mixture until it resembles rough pea-size crumbs.
Step 4
Mound the topping loosely over the plums, covering the entire surface. Bake for about 40 minutes, until nicely browned and oozing.
Step 5
Let cool slightly, or serve at room temperature, with a dollop of crème fraîche or softly whipped cream.