I have to confess, as beautiful as these summer plums are, they are really just a vessel for the crumble topping. I have a very difficult time restraining myself from picking off the topping before I get to the plums, and I would say I only succeed about 50% of the time. Okay fine, maybe 33% of the time. With that said, it should be no surprise that it peeves me when you order a crumble or crisp at a restaurant and they don’t give you enough topping. So do not fear! Plenty of topping in this recipe! Let’s get to it:
1.5 lbs ripe plums
1/3 cup sugar
3 tbsp flour
2 tbsp brandy
1/2 tsp ground cinnamon
6 scoops raspberry sorbet
Crumble Topping Ingredients:
6 tbsp butter, cubed
2.5 oz all purpose flour (1/2 cup)
1/2 cup quick cook oats
1/3 cup brown sugar
pinch of salt
1/4 tsp ground cinnamon
Preheat the oven to 350 degrees F.
Slice the plums in half, and remove all of the pits. Quarter the plums up so they are in small slices:
Toss the plums with the sugar, flour, brandy, and cinnamon. Portion the plums in 6 4oz ramekins, and set the ramekins on a sheet pan.
Whisk together the flour, oats, brown sugar, salt, and cinnamon. Throw the diced butter in and work the mixture with your hands until the butter is well coated with the crumb mixture. Distribute the crumb topping on top of the plums:
Bake for 30 minutes, until the plum liquid bubbles over. Serve hot with a scoop of the raspberry sorbet. Enjoy!