Santa Rosa Plum Crumble

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

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 26%
  • Fat: 8.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.8g
  • Carbohydrate: 52.5g
  • Fiber: 3.9g
  • Cholesterol: 17mg
  • Iron: 1.3mg
  • Sodium: 134mg
  • Calcium: 24mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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