Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Plum and Marzipan Crumbles
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- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 465
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 161 mg
Plums and almonds are a delicious combination in this summer-into-fall crumble. The topping has chewy nuggets of marzipan mixed in to highlight the almond flavor. Don’t worry if your ramekins look very full – the fruit cooks down considerably during baking.
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 465
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 161 mg
Ingredients
For the Topping:
For the Filling:
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Directions
- Make the topping: Preheat the oven to 375 degrees F. Using kitchen shears or a chef’s knife, cut the marzipan into small pieces (about 1/4 inch). Combine both flours, the sugar, allspice, ginger and salt in a medium bowl; toss well. Rub in the butter with your fingers until the pieces are mostly pea-size. Add the marzipan pieces and toss to coat well in the flour mixture. Add the sliced almonds and toss to combine.
- Make the filling: Combine the plums, sugar, cornstarch and salt in a large bowl; toss to coat the plums well. Sprinkle in the lemon zest, lemon juice and almond extract and toss to combine.
- Divide the filling among six 8-ounce ramekins, packing in the fruit. Sprinkle the topping over the fruit (the ramekins will be very full). Set the ramekins on a baking sheet and bake until the topping is golden brown and the filling is bubbling around the edges, 40 to 45 minutes. Let cool about 1 hour. Serve with whipped cream.
Cook’s Note
The ramekins will be super full when you assemble them. The fruit cooks down!
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