Blueberry Plum Crumble

It recently occurred to me that I needed to have a signature recipe for this space. Had to have one. So, I took to the kitchen, as I oftentimes do, and given the time of year when stone fruit is making its notable presence, it seemed like a natural fit to include them. So, plums it was. And blueberries, too. (For obvious reasons.)

This time of year is always bittersweet. While I embrace the change of season in all its golden glory, I’m just as sad to bid farewell to my favorite season. Having lived in the desert for a good part of my life, then on a subtropical island that would swell something fierce, I’m inclined to think that my body has become somewhat attuned to the brutality of unreasonably warm climates. Perhaps even prefers it. But, I like to think, too, that change is most often good, and that with summer’s end comes the start of something that feels every bit as warm, even if only figuratively speaking. Enter: baking on repeat, wood stoves, slow mornings, cinnamon everything, passion projects, and comfort food (mainly soups). It’s fuel for the season, and I’m almost ready for it.

So, here’s to baking, to an internal settling, and to the bittersweetness of the season.

Part of the beauty of a crumble is that it can be incredibly versatile, adaptable, and made with relative ease with what’s on hand. There are a few steps, but they aren’t difficult. And while this recipe calls for plums & blueberries specifically, don’t let that limit your experimenting. The shortbread and crumb topping can be a solid foundation, while the juicy middle can be made to your particular liking. This combination of plum and blueberry in particular, though, is just as pleasing in taste as it is in its vibrancy. It just might be, a notable favorite.

serves 6 | dairy-free

Prep Time: 20 minutes

Cook Time: 30 - 35 minutes

Total Time: ~55 minutes

Ingredients:

For the shortbread (crust):

100g butter, cubed (~7 tbsp)
105g all-purpose flour (~3/4 cup)
45g almond flour (~1/2 cup)
30g granulated sugar* (~3 tbsp)
1/4 tsp salt

For the filling:

3 - 4 ripe black plums, roughly chopped
100g blueberries (~1/2 cup) — fresh or frozen
30g granulated sugar (~3 tbsp)
1 tbsp all-purpose flour
1/2 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract or vanilla bean paste
1 tsp orange juice or Cointreau (could also sub 1/4 tsp orange extract)

For the crumb topping:

60g all-purpose flour (1/2 cup)
40g almond flour (~1/3 cup + 1 tbsp)
20g granulated sugar (~2 tbsp)
1/4 tsp nutmeg
75g butter, cubed and cold (~5 tbsp)

Method:

Line and grease an 6” square baking pan with parchment paper. Preheat oven to 350 F (180 C).
Heat butter over a low heat on the stovetop to melt completely, stirring frequently. Then remove from heat and let cool while preparing the crust.
In a medium-size bowl, whisk together flours, sugar, and salt for the shortbread. Slowly pour in the melted butter, and gently stir using a wooden spoon just until the dough comes together. It’s ok if it is a little crumbly, as you will press it into the pan.
Press the dough into the pan making an even layer, and spreading the dough to the edges. Using a fork, poke a few holes throughout the shortbread (to promote even baking) and place in preheated oven. Bake for 15 - 18 minutes, just until the crust is firm and a bit golden on top. (As every oven is different, if you are worried about the crust burning, you can place a piece of tin foil on top for the last 5 minutes or so of baking.) Once done, set aside to cool.
While the shortbread is baking, prepare the filling and crumb topping. Place the plums and blueberries into a large-size mixing bowl. Sprinkle sugar, flour, nutmeg, and salt and toss until combined. Add the vanilla and orange and mix gently once more with a large spoon, until the fruit is coated evenly and glossy. Set aside until ready for use.
Now prepare the crumb topping. Whisk together the flours, sugar, and nutmeg in a medium-size bowl. Then add the cold butter. Use your fingers to rub the butter into the flour mixture, until a rough crumb has formed (some larger pieces are ok here).
Spread the fruit mixture evenly over the cooled crust, then scatter the crumb over the fruit, leaving the fruit a little exposed in some places.
Bake for approximately 35 minutes, until the crust is golden. Remove from oven and let rest prior to serving.

Notes:

*For an entirely vegan crumble, be sure to use plant-based butter and either a raw cane sugar, a certified-organic cane sugar, or sugar made exclusively from beats. These sugars have not been processed with animal products.
A 7“ square pan will do just as well (if you’re after a thinner crumble, this will do the trick).
For a finer crumb, cut the butter in until just combined. The more you rub the butter into the flour mixture, the larger your crumb.
Feel free to substitute the granulated sugar with a liquid sweetener or sugar alternative, but keep in mind that it will affect the amount of liquid in the finished product. Adjust your measurements accordingly.
If you are swapping fruits, you may need to adjust the amount of sugar to accommodate the fruit’s natural sweetness.
Add oats, nuts, or a variety of both to the topping for a heartier crumb.

Blueberry Plum Crumble - An Ode to Summer’s End