• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Plum Crumble

August 9, 2009 | Desserts, Fruit

I’ve been waiting for this day all summer – the first ripe plums off my tree in the front yard!!!
During the early summer in Denver we had a nasty hail storm that knocked off what I thought were all the plums on the tree. They were only little green fruits at the time, about the size of a small olive, and as I cleaned up my yard from the storm I counted over 100 fallen plums.I nearly cried right there in the front yard. But over the next few days I noticed that actually the tree was quite heavy still with plums, so I crossed my fingers and started dreaming of plum recipes.
As the weeks wore on, the plums grew larger and began turning purple, including this cluster of at least a dozen or more dangling from one the delicate top branches.
When the plums start to turn this darker purple-blue color and begin to soften, they are ready. Have any great recipes for plums? Share them with me and I’ll publish them for blog readers to enjoy. In the meantime, here’s an adaptation of my apple or peach crumble using plums.

Plum Cobbler
Serves 6

cooking spray
12 plums, cut in quarters
2 cups whole oats
1/4 cup sugar
1/4 cup brown sugar
1 stick butter
1 teaspoon cinnamon

Spray an 8 x 8 baking dish with cooking spray then add plums. Mix oats, sugar, brown sugar and cinnamon with the butter, working the topping until the butter is well incorporated. Pour over the top of the plums and bake at 350 degrees until plums are softened and bubbling and the topping is lightly browned, about 30-40 minutes.

Leave a Reply

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • aspen the wild fig alamosa striped bass-1
  • ThinkstockPhotos-503528737
  • mustard's chili dog with a taste of fries
  • opus denver asparagus salad
  • cooking matters new logo
  • union-square-cafe-new-york
  • stoic and genuine denver oysters-1

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsors


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger

logo-4

Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives