This Plum Brownie Crumble combines succulent plums, almonds, aromatic herbs, and chocolate crumbs which turn into a delicious crumble while baling.
Hello, everyone. Can you believe there’s only one week of summer left? It actually feels rather chilly already. There is a season of storms and nasty weather here in the Maritimes, and we had a hurricane last Saturday. It wasn’t really strong; however, it did cause a lot of damage having destroyed lots of trees. Also, it caused a crane located in downtown Halifax to collapse. Luckily, it was a new, unfinished, building, so no people were hurt. Still, creepy! Needless to say, we lost power (two hours prior to the hurricane), and we didn’t have it for about 24 hours (Cannot complain though as some people didn’t have it up to 5 days!)
Having said this, autumn is obviously coming. And this absolutely fine. I love fall and all these apples and pumpkins. And today I am presenting the last recipe with summer fruit; this scrumptious Plum Brownie Crumble.
Sometimes you just have an idea in your head, and it differs from the final result. I imagined a regular crumble (crisp) with only one exception – chocolate crumbs. I could,t imagine that when baking, the buttery crumbs would be combined with all the juices…resulting in a soft, rich topping. Basically, it was the smooth texture of brownies. Plum Brownie Crumble, in fact!
Honestly, I was going to discard the recipe as I thought the crumble doesn’t have an appetizing and inviting appearance. Then I decided that the flavour was rather wonderful, so that would be the wrong thing to hide it from you. And with a scoop (or three) of ice cream, it’s super delicious. Try it!
Cheers for now.
- 6-8 large firm plums, halved and pitted
- 1 good pinch of cinnamon
- 1 tbsp. chopped fresh herbs (I used the combination of thyme, rosemary, and lemon verbena)
- Juice of 1/2 lemon
- 1 tbsp.brown sugar
- 1/3 cup dark cacao
- 1/2 cup flour
- 1/2 to 2/3 cup sugar
- 7 tbsp. butter + 1 tbsp. for greasing
- 1/2 to 2/3 almond slices (slivered)
- Preheat oven to 175 degrees C.(340 degrees F). Grease a 6 inch (or a little larger) baking dish with 1 tablespoon butter.
- Place the plums into the dish, sprinkle with 1 tbsp. sugar, cinnamon and herbs, and mix to coat.
- On a cutting board, chop the butter with a knife (Or grate it) then add the sugar, cocoa, and flour and stir with your fingers until the mixture remains crumbs. If it’s a little too buttery/wet to your taste, add a little more flour. Stir in the almonds.
- Scatter the dough over the plums and place in the oven for about 35-40 minutes or until bubbly and the top layer is dry (It will be smooth and “wet” underneath, but it will settle a little once cooled.
- Cool for 15-30 minutes and serve with ice cream, if desired.