Ingredients:
For the crumble topping:
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 3/4 cup (6 oz./185 g) sugar
- 1 tsp. kosher salt
- 1 cup (8 oz./250 g) cold unsalted butter, cut into pieces
- 1 cup (3 oz./90 g) rolled oats
3 1/2 lb. (1.75 kg) red plums, pitted and sliced- Finely grated zest from 2 limes
- 3/4 cup (6 oz./185 g) sugar
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- Vanilla ice cream for serving (optional)
Directions:
Preheat an oven to 375°F (190°C).
To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.
In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 9-by-13-inch (23-by-33-cm) baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (4-oz./125-g) ramekins.
Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream. Serves 6 to 8.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013)
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