Ingredients
- 3 pounds Italian prune plums, pitted and quartered
- 1 1/2 cups light brown sugar, lightly packed
- 1/4 cup all-purpose flour
- 6 tablespoons creme de cassis liqueur
- For the topping
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 cup chopped walnuts
- 1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Vanilla ice cream, for serving
Preheat the oven to 375 degrees F.
For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.
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By irishana
Atlanta, GA
on September 03, 2011
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Excellent dessert. Made it following Ina's recipe. Very easy, everyone loved it. I prepared it in advance and reheated it half an hour before serving.
By phylmom1
on August 30, 2011
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I made this with regular plums which maybe was the reason that it turned out with more liquid than I expected. Although it was still very tasty, I will add a little more flour next time unless I can find prune plums. I will also add a little less sugar with sweet plums.
By charrybee_11345354
Millstone Towns...
on August 18, 2011
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Luckily I discovered this recipe while Italian prune plums were just coming in season. I used them the first time I made it and followed the recipe exactly. The only downside for me was that once we dug in, the filling gave off a lot of liquid, even though it bubbled up thickly during baking. It was delicious, however. I made it a few days later, using other fruits - peaches, black plums, apricots, and threw in a few pitted cherries and blueberries. I also added a sprinkling of cinnamon and nutmeg to the topping. This time, I doubled the amount of flour and the filling was much thicker, even though it still gave off liquid as it cooled. The colors using this assortment of fruit were divine! It made me wish company would drop in, and left me thinking about what upcoming event I could bring this to for a group to enjoy while these summer fruits are in season. I used Creme de Cassis, but think any fruit brandy or Chambord will work well. Yet again, thank you Ina!!
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