I love fruit desserts and this one is a real favorite! Using plums and the last blueberries of the summer give this crumble an autumnal feeling. You can make the crumble without blueberries, I happened to have some leftover when I made this dish and just decided to throw them into the mix, as you can with most crumbles you can alter the fruits you use to suit your own tastes. In the same way you can use pecans instead of walnuts. I’ve made many crumbles over the years, but what I like best from the recipe I choose from Huckleberry is the addition of the maple syrup and I used my favorite steel cut oats from Anson Mills that added a great crunchy texture to the crumble topping. Enjoy!

From by the bay, wishing you some autumn crumble food memories!

Maryann

I

Blueberry Plum Crumble

Recipe adapted from Huckleberry by Zoe Nathan

Ingredients

Crumble

1/2 cup steel cut oats

1/4 cup almond flour

1/4 cup light brown sugar

1/4 cup chopped walnuts

3 tablespoons unsalted butter

2 tablespoons maple syrup

1/4 teaspoon fine sea salt

Filling

3 red plums , halved and pitted

1/2 cup fresh blueberries

1 tablespoon unsalted butter, melted

1 tablespoon light brown sugar

pinch of fine sea salt

Preheat over to 375 degrees F. To make the crumble add all ingredients in a bowl and blend with your finger tips until butter is incorporated. Place in the refrigerator. In a small baking dish approximately 5″ by 8″ arrange the plums, cut side up, sprinkle blueberries. Drizzle with melted butter and sprinkle with 1 tablespoon light brown sugar. Sprinkle the crumble on top of the fruit, letting a little of the outer edges visible. Bake in the hot oven until the topping starts to brown and plums are tender, approximately 50 minutes. Serve warm or at room temperature. It will keep in the refrigerator for up to 2 days.