Wild Plum Crumble
Wild Plum Crumble is filled with tart, juicy ripe plums and crowned with a crispy cardamom almond topping.
Ingredients
- 3 pounds ripe plums, pitted and sliced any variety
- Zest of 1 large lemon
- Juice of 1 large lemon
- ¼ cup cornstarch
- ½ plus ⅓ cup packed brown sugar
- 1 teaspoon sea salt, divided
- 1 teaspoon ground cardamom, divided
- 1 teaspoon ground cinnamon, divided
- 1 cup blanched fine almond flour
- ¼ cup raw almonds
- 6 tablespoons chilled butter, cut into small pieces
Instructions
- Preheat oven to 350℉.
- Toss plums, lemon zest and juice, cornstarch, ½ cup brown sugar, ½ teaspoon salt, ½ cardamom, and ½ teaspoon cinnamon in a large bowl.
- Using a food processor, pulse together the remaining brown sugar, sea salt, spices, almond flour, and almonds until fine. Pulse in the butter until mixture starts to form larger clumps.
- Transfer the plum mixture to a deep 13 x 9-inch baking dish or deep 10-inch pie plate.
- Scatter the topping evenly over the plums.
- Bake for about 35 minutes or until filling is bubbling and crumble topping is golden brown and crispy.
- Remove from oven and cool slightly before serving.
- Delicious with some cardamom ice cream on the side!
Servings: 8