Fresh Plum Crumb Dessert Recipe
- 7 large plums, pitted and quartered
- 1/2 cup packed brown sugar
- 3 tablespoons plus 1 cup all-purpose flour, divided
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish.
- In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter.
- Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature. Yield: 8 servings.
Reviews for Fresh Plum Crumb Dessert
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I generally do not rate recipes but felt so strongly about this, that and exception was made. This was, without a doubt, the very best cobbler/pie that I have ever tasted. I also substituted nutmeg for mace since there was none on hand. I've sampled many cobbler recipes in many restaurants, at church picnics, neighbors homes, not to mention my own. If you don't try this while the plums are still in season, you are missing out on the tastiest explosion of fruit, crunchy topping, buttery richness, and plain old heavenly goodness this summer has to offer. Go ahead. You won't be disappointed!
If I could give this 6 stars I would! I had never had baked plums before and was a little hesitant to try it, but had a plethora of extra plums. I know I will make this again and again because my family and I couldn't stop eating it. Delicious! Like other reviews I used nutmeg in place of mace because it's what I had on hand.
We were given wild plums from a friend's plum tree, more than we could eat before they would go bad, so I searched for a recipe I could use them in and came across this one. It was a HUGE hit with my whole family! I followed the tips that ninnielee8 gave in her review and also used nutmeg in place of the mace. I will definitely be sharing this recipe and asking our friend for more plums! Thank you Janet Fahrenbruck-Lynch for sharing this amazing dessert!
This was very good, but I had to guess on the volume of plums. I had already sliced plums from the box of "seconds" that I got at a farmer's market. I guessed that 7 large plums would be about a quart of plums; I guessed too high. If you are using pre-sliced plums, use between 2.5 and 3 cups, not in excess of 4. My 2 quart pan (7x11) overflowed all over my oven, set off the smoke detector, and smoked a lot. OR, if you do use 4 cups of sliced plums, make sure you use a 3 quart or 9x13 pan! Enjoy!
This was THE HIT at our big BBQ this weekend. I've never cooked with plums before. I had a box of plums I'd bought, and it looked like they were going to go to waste until I came across this recipe. It was delicious. Everyone chose it over brownies, chocolate pie, and lemon pie. I felt like the belle of the ball! Everyone just went on and on about how delicious it was. I didn't melt the butter, but rather cut it into the flour/sugar/mace mixture and crumbled it over the plums. Best "crust" ever. Also, I just placed the cut plums (skin down) in my buttered dish and mashed the brown sugar mixture into and onto the plums rather than mix it with the plums. I will definitely be making this any time I can get my hands on plums!!!!!