Plum Crumble

Name: Plum Crumble
Ingredients: 1-1/4 cup Turbinado Sugar, Divided Use; 1/4 teaspoons Salt; 3/4 cups Whole Wheat Flour; 3/4 cups All-purpose Flour; 1 stick Unsalted Butter; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Baking Powder; 2 whole Eggs, Divided; 1/2 cups Half-and-half; 1/2 teaspoons Almond Extract; 1/2 teaspoons Vanilla Extract; 1-1/2 pound Dark Plums, (about 8 Small), Pitted And Sliced; 2 Tablespoons Turbinado Sugar, For Sprinkling

13 ingredients

5 steps

Ingredients

1-1/4 cup Turbinado Sugar, Divided Use
1/4 teaspoons Salt
3/4 cups Whole Wheat Flour
3/4 cups All-purpose Flour
1 stick Unsalted Butter
1 teaspoon Ground Cinnamon
1/4 teaspoons Baking Powder
2 whole Eggs, Divided
1/2 cups Half-and-half
1/2 teaspoons Almond Extract
1/2 teaspoons Vanilla Extract
1-1/2 pound Dark Plums, (about 8 Small), Pitted And Sliced
2 Tablespoons Turbinado Sugar, For Sprinkling

Directions

1

Preheat the oven to 375 degrees F.
2

In a medium bowl, whisk together 1 cup sugar, salt, and flours. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press this mixture into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
3

While the pastry is baking, whisk together the remaining 1/4 cup sugar, the remaining egg, the half-and-half and the almond and vanilla extracts in a small bowl; set aside.
4

Remove the pastry from the oven, and top with plum slices. Pour the half-and-half mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes.
5

Serve warm or at room temperature with ice cream, if desired.