Santa Rosa Plum Crumble

Santa Rosa Plum Crumble Recipe
Randy Mayor; Cindy Barr
Santa Rosa plums are great in this dessert, although any juicy plum will work nicely. Because it's good served either warm or at room temperature, this is a choice make-ahead dessert. After scraping the seeds from the vanilla bean, use it to flavor sugar: Bury the bean in a container of granulated sugar, and store for up to 6 months.

Yield:

9 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 284
Caloriesfromfat 26 %
Fat 8.2 g
Satfat 4.1 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 3.8 g
Carbohydrate 52.5 g
Fiber 3.9 g
Cholesterol 17 mg
Iron 1.3 mg
Sodium 134 mg
Calcium 24 mg

Ingredients

14 plums, each cut into 6 wedges
1/4 cup granulated sugar
3 tablespoons dry red wine
1 (4-inch) piece vanilla bean, split lengthwise
Cooking spray
3/4 cup all-purpose flour
1 cup regular oats
6 tablespoons brown sugar
1 1/2 teaspoons grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
5 tablespoons chilled butter, cut into small pieces

Preparation

Preheat oven to 375°.

Combine first three ingredients. Scrape seeds from vanilla bean; add seeds to plum mixture. Discard bean. Toss mixture gently to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over plum mixture. Bake at 375° for 45 minutes or until plum mixture is bubbly and topping is lightly browned. Serve warm or at room temperature.

Note:

Martha Rose Shulman,

July 2004
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