I still had plums, so I turned to the same source: The New York Times. This recipe is actually described as a modification of the Plum Torte I made a few days ago. This is clearly phylogenetically correct-- if Marion Burros says it is, whose recipes they are, we see that it is-- but I think that we, as consumers, ought to think of it as more of a riff on the original recipe than a variation. Anyway, I really really liked this. The black-blue plums took on a gorgeous red color when baked in this crumble, and the topping became like delicious cookie. This dessert has really complete and vivid flavor. I served it with little scoops of vanilla ice cream. Yurm.
Plum and Ginger Crumble
12 Italian prune plums, halved and pitted
2 T brown sugar (it says light, I used dark)
1 1/2 T plus 1 c AP flour
3/4 t cinnamon
1/4 t ground ginger
2 heaping T finely chopped candied ginger (yep, I really heaped them)
3/4 c sugar
1 t baking powder
1/4 t salt
1 large egg, well-beaten
1 stick butter, melted
Vanilla ice cream, optional
1. Preheat oven to 350 degrees.
2. Place plums in bowl. Mix brown sugar, 1 1/2 T flour, 1/4 t cinnamon, ground ginger, and candied ginger together and mix with plums. Arrange plums, skin side up, in ungreased 9 inch pie plate.
3. Combine white sugar, baking powder, remaining flour, and remaining cinnamon and salt and mix well. Stir in egg. Rub together with fingertips to combine ingredients and make a crumbly mixture. Sprinkle over plums. Drizzle butter evenly over top.
4. Bake 30 to 35 minutes. Serve warm, plain or with vanilla ice cream.