Plum Raspberry Crumble from The Barefoot Contessa

My stash of plums arrived from Fresh Direct (they have a new delivery service of local produce). So I decided to make a crumble and include raspberries, too. The recipe is courtesy of The Barefoot Contessa, one of my go-to chefs, especially for baked goods. I’m thinking about going to il laboratorio del gelato for some creme fraiche gelato to serve with the crumble. A tangy gelato with a tart and sweet crumble—doesn’t that sound like a good combination? It’s truly so great to be in walking distance of such treats.

Plum raspberry crumble

Ingredients
2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons orange juice
1/2 pint fresh raspberries
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra for sprinkling

Make the crumble
Preheat the oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it’s in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

If you can, serve with some gelato from:
il laboratoria del gelato/95 Orchard St/212-343-9922

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