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followup: marian burros' plum crumble

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Home Cooking

followup: marian burros' plum crumble

gus | Sep 26, 2005 05:43 AM

Made the plum crumble this weekend as part of my perfect crisp-or-crumble quest. I'm actually looking for the best apple crisp, but decided to try something with plums because the method -- pouring a 1/2 cup of melted butter over the whole thing before it goes into the oven -- and the addition of an egg to the dry ingredients looked intriguing.

Used plums called "Zwetschgen" here in Germany, the kind that you can't eat raw, but turn a delicious deep red when cooked. Used all brown sugar, but otherwise adhered pretty strictly to the recipe (except for the addition of walnuts -- I love nuts and can't really bear to part with them in a crumble topping). On a small aside, there's a tiny part of me that says I shouldn't have; although I hate to admit it, I tasted a hint of bitterness in some bites, which may be from the combination of ginger and walnuts, but I'm not sure.

I must say ... the results are fabulous. The addition of candied ginger appealed even to my ginger-hating family members, and the crust ... well, the crust comes out thick and firm and tastes a little like a snickerdoodle. The melted butter poured over the top is genius.

I don't know how this would taste with apples. It would probably be good with peaches, but I think I'll stick with plums.

Still searching for the perfect apple crisp. I like a topping with oats that's not as sweet as this crumble, which is definitely a dessert and should be eaten with whipped cream or vanilla ice cream. That's because I eat apple crisp for breakfast. With whipped cream, of course.

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