End of Summer Plum Crumble

End of Summer Plum Crumble

It’s a bit of a melancholy weekend, the Labour Day weekend – knowing that summer is coming to an end. However, fall is another season to look forward to, with apple and pumpkin pies, going for walks on crisp sunny days, red and gold leaves replacing the green, and a wisp of woodsmoke in the air.

We still have a few local summer fruits in the stores, such as peaches and plums, so I thought I would say farewell to summer and hello to fall at the same time with a cozy crumble made with juicy summer plums.

The crumble topping is similar to the other crumble recipe that I have on the site, except this one is made with sorghum flour and oat flour, instead of ground almonds and oat flour. I thought I would try this combo after Mom told me she made a crumble with sorghum flour that turned out really well.

End of Summer Plum Crumble
6 servings

Ingredients:

For crumble topping:

3/4 cup of oat flour
3/4 cup sorghum flour
1/4 cup brown sugar
Good pinch of salt
1/2 cup cold butter, cut into small cubes

For plum filling:

1 pound plums (or about five medium sized) pitted and sliced into 1/4″ wedges
1 tablespoon lemon juice (if your plums aren’t very tart)
1/4 cup brown or regular cane sugar

Preheat oven to 350°F.

In a large bowl, blend together dry crumble topping ingredients, and then cut butter into flours either with a knife, pastry blender, or blend with fingers, until the largest pieces of butter are about pea-sized.

Place plum slices into a glass or ceramic baking dish, and add lemon juice and sugar. Stir to combine, then pour the crumble evenly over the plums.

Bake for 35 minutes, then check to see if fruit is bubbling up through the crumble and the top is starting to brown. If not, return to oven for another 10 minutes.

Serve warm with whipped cream or custard, or enjoy on its own.

*From what I’ve read, oat flour is listed as low-oxalate on some websites and medium on others; it doesn’t seem to bother me at all, so assuming it’s medium…(the sorghum flour is also medium) this topping works out to about 12mg of oxalates per serving.

Printable version:

End of Summer Plum Crumble

Ingredients

For the Crumble Topping

  • 3/4 cup of oat flour
  • 3/4 cup sorghum flour
  • 1/4 cup brown sugar
  • Good pinch of salt
  • 1/2 cup cold butter cut into small cubes

For the Plum Filling

  • 1 pound plums or about five medium sized pitted and sliced into 1/4" wedges
  • 1 tablespoon lemon juice if your plums aren't very tart
  • 1/4 cup brown or regular cane sugar

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, blend together dry crumble topping ingredients, and then cut butter into flours either with a knife, pastry blender, or blend with fingers, until the largest pieces of butter are about pea-sized.
  3. Place plum slices into a glass or ceramic baking dish, and add lemon juice and sugar. Stir to combine, then pour the crumble evenly over the plums.
  4. Bake for 35 minutes, then check to see if fruit is bubbling up through the crumble and the top is starting to brown. If not, return to oven for another 10 minutes.
  5. Serve warm with whipped cream or custard, or enjoy on its own.
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