Plum and Walnut Crumble

By Hklbrries

Ingredients

• Filling:
• TOPPING
• 2 cups coarsely chopped walnuts (or nut of your choice)
• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 12 tablespoons chilled unsalted butter, cut into1/2-inch pieces
• 2 1/2 pounds plums, pitted and quartered
• 1/4 cup sugar (optional—many prefer no sugar)
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Details

Servings 6

Preparation

Step 1

To prepare the topping, mix the first 7 ingredients in a large bowl. Add butter and rub with fingertips until small, moist clumps form. Cover and refrigerate for 20 minutes. (Can be made up to 3 days ahead and refrigerated.)

Preheat oven to 400 F.

To prepare the filling, place plums, sugar (if using), cornstarch and vanilla in a bowl and toss mixture well. Let stand, tossing occasionally, for about 10 minutes.

Transfer plum mixture to an 11-by-7-inch glass baking dish. Sprinkle topping over the fruit.

Bake until topping is dark golden brown and fruit is bubbling, about 40 minutes. Transfer to a rack and let cool slightly, about 30 minutes.