This Plum Oatmeal Crumble is a dessert that I made several weeks ago, but I have to share it with you now before all of the plums are gone!
Plums and Pluots (plum/apricot hybrids) grow really beautifully in the Pacific Northwest, and we have several varieties growing in our own yard right now. We have been lucky enough to harvest them in waves, so we are almost never without fresh fruit.
We were so lucky to have this particular batch of honey sweet plums, and I couldn’t resist their beautiful color and had to make a dessert for friends.
It is a variation on a crisp, as I ground the oatmeal to a coarse flour. You get a completely different texture and a more distinct oat flavor. The crumbly texture is nice against the juicy plums. I served it hot with a melting scoop of brown butter ice cream on top .
Plum Oatmeal Crumble, serves 8
5 cups plums
1 cup flour
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ cup brown sugar
1 cup oats
½ cup Crisco
2 Tbs butter
Preheat the oven to 350 degrees.
Slice all of the plums into wedges. Set Aside
In the bowl of a food processor, pulse all of the dry ingredients together until they are a very fine crumb.
Add the Crisco and pulse until it resembles a coarse crumb.
Use a glass baking dish (9×13) and sprinkle about 1/3 of the crumbly topping on the bottom of the baking dish.
Add the plums, and dot the top of the fruit with little pats of butter, (2 Tbs).
Add the rest of the oatmeal crumble topping to the top of the fruit.
I recommend placing your baking dish on a sheet pan in case the fruit bubbles over. Place the sheet pan in the oven and bake about 45 minutes or until the fruit is bubbling and the topping is golden.
Serve warm with ice cream or whipped cream.