Ingredients

The following ingredients have 6 Servings
  • 6 large plums (mine weighed 2.2 pounds or 966 grams)
  • 1/4 cup or 60 grams sugar
  • seeds of one vanilla bean or 1 tsp vanilla extract
  • 1 1/2 Tbsp Instant Clearjel (or 2 Tbsp cornstarch)
  • 1/2 cup or 63 grams flour
  • 1/2 cup or 54 grams oat flour
  • 1/2 cup or 79 grams lightly packed brown sugar
  • 4 Tbsp or room temperature butter
  • 1 tsp almond extract

Instruction

  • Preheat oven to 350F
  • Thinly slice or chop the plums, discarding the pits. Toss with the sugar, seeds of the vanilla bean, and the Clearjel or thickener of your choice. Set aside.
  • Whisk the flours and sugar together and then add the butter, breaking it up into smaller pieces, along with the extract. Use your clean hands to combine the mixture thoroughly into a crumbly texture.
  • Put the fruit into a baking dish (any dish that will fit your fruit snugly is fine, mine is a 71/2 x 91/2 oval) and top with the crumble.
  • Put the dish onto a baking sheet to catch any drips, and bake for 55-60 minutes, or until the top is golden and the juices are really bubbling. I sometimes top the crumble loosely with a sheet of foil toward the end of baking to prevent it browning too much.
  • Serve warm, or at room temperature with vanilla ice cream. Store any leftovers on the counter covered with foil.