Plum Crumble

Ingredients

• 5 tablespoons cold butter, cut into small cubes, and more at room temperature for greasing pan
• 1 to 1 ½ pounds small ripe Italian plums, halved and pitted
• 2 tablespoons sugar
• 2 tablespoons plum eau de vie, plain eau de vie or brandy
• ½ cup flour
• Large pinch of sea salt
• ⅓ cup toasted chopped almonds
• ¼ cup almond paste
• ¼ cup light-brown sugar
• Vanilla ice cream, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    437 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 5 grams protein; 38 milligrams cholesterol; 80 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 375 degrees. Butter a 9 or 10-inch shallow round baking dish. Place plums, cut side up, in the dish; they should fit snugly in a single layer. Sprinkle with sugar and brandy.
2. In a food processor, pulse flour, salt, almonds, almond paste and brown sugar until it is like coarse meal. Then add chilled butter cubes and pulse until mixture looks more like peas.
3. Sprinkle almond mixture over plums and bake in oven until bubbling and browned, about 20 to 30 minutes. Let sit for 10 to 20 minutes before serving, to cool and set. Serve with scoops of vanilla ice cream or whipped cream with a little créme fraéche folded in.