Plum Graham Cracker Crumble
Published Sept. 2, 2020
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound/450 grams black plums (about 4 large plums), pitted and chopped into ½-inch pieces (about 2½ cups)
- 5tablespoons/55 grams packed brown sugar
- ¼cup/35 grams plus 1 tablespoon all-purpose flour
- ½teaspoon kosher salt
- 1sleeve (9 sheets)/145 grams graham crackers, crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin
- 6tablespoons/85 grams unsalted butter (¾ stick), melted
- 1teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
198 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 1 gram protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and ¼ teaspoon salt. Toss everything together to coat and set aside.
- Step 2
In a medium mixing bowl, combine the graham cracker crumbs with the remaining ¼ cup flour, 2 tablespoons brown sugar and ¼ teaspoon salt.
- Step 3
In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.
- Step 4
Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.
Private Notes
Advertisement
Comments
Crushed graham cracker amount in cups please, we have a crumble emergency here.
The author states, "As plums bake, their juices jelly." Peaches will not gel to the same extent as plums which are naturally high in pectin. I would add a couple tablespoons of your usual thickener (mixed with the sugar in the recipe) to prevent it from being too juicy. Flour, cornstarch or "clear gel" from King Arthur Flour would all do the trick. Hope that helps!
An additional thickener, which I use for all my fruit desserts: instant tapioca. Mix with a little sugar, stir into the fruit, and wait 15 minutes before baking. Works better for me than either flour or cornstarch.
Used probably 1.5lbs fruit but would do 2lbs next time. Suggest mixing dry ingredients in small bowl before adding to plums and maybe adding only 2tbsp sugar to them (versus 3), especially if very ripe. Seemed a tad oversweet.
I've done this with mashed mixed berries (strawberries, raspberries and blueberries) because I can't eat plums and it works out really well. I've done it in both a 9x13 or a 9" (I think) cake pan. I think I ended up with a little under three cups of filling after cutting and coarsely mashing the fruit and it worked out fine! Delicious a la mode.
I look forward to making this each summer. Used more plums, added ginger and cinnamon. Lovely.