But even busy mothers and anybody who doesn't like fussing with rolling out pie dough can make this crumble. You just slice up peaches and plums and toss them with sugar, cornstarch, and salt -- don't even bother peeling the fruit! Then quickly mix up a crumb topping and scatter it over the top, and it goes in the oven. My love of traditional pie crust made me skeptical a crumb topping could satisfy, but we three adults were so mad about the topping we agreed it should be doubled next time.
The plums were our own addition to the recipe, and they turned the crumble a beautiful purple and gave it some tartness. Sis and I thought the filling was too sweet, though Joe thought it was all right. So on this second try I doubled the crumb topping but reduced the sugar. Summer perfection.
I'm up for visiting the beach again too, with or without Audrey.
Peach and Plum Crumble
Adapted from Everyday Food July/August 2012 Issue
1½ pounds peaches, cut into ½-inch wedges (about 4 peaches)
½ pound plums,cut into ½-inch wedges (about 2 plums)
½ cup granulated sugar (add 2 tbs if your fruit is not very sweet)
1 tbs lemon juice
4 tsp cornstarch
½ tsp coarse salt
12 tbs unsalted butter, at room temperature
½ cup light brown sugar
2 cups all-purpose flour
½ tsp coarse salt
Preheat oven to 375°. Stir together peach and plum slices, granulated sugar, lemon juice, cornstarch, and salt, then pour into an 8-inch square baking dish or 10-inch deep-dish pie plate.
Beat butter and brown sugar until combined, then add flour and salt. Gather handfuls of the mixture and squeeze, then gently break up the clump with your fingers and scatter over the filling. You'll have big and small pieces.
Bake 30 minutes, then cover loosely with foil. Bake 20 more minutes, until the filling is bubbling. If using 6-ounce ramekins fill each to the rim with fruit before sprinkling with crumb topping, bake 20 minutes, then cover loosely with foil, and bake another 20 minutes. Cool for 2 minutes before serving.