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Make a simple comfort dessert from spring's fruit

The fresh fruit is appearing in Tucson's markets right now, and I always look for recipes to use some of the fruits that look so good, but that we might not quite know how to use. One such fruit is plums: they are delicious, and here is one thing to do that is very simple and can hardly be improved upon.

To some writers, it seems that heaping baked goods with more and more sugar in different forms equals cooking. Making a chocolate cake and then embellishing the frosting with chocolate cookies, chocolate chips, meringue and nuts seems to be considered fine dining. It isn't. This kind of eating is in direct contradiction to the many articles we see warning us about the sugar content in the food we eat today, as it is prepared by the food industry.

Things like plain bread and savory crackers are being found to contain large amounts of sugar, and although sugar itself isn't a bad guy, it is likely to be over-consumed nowadays.

The recipe below for a crumble is useful in that it is proportioned to serve 2-4 people, rather than presenting you with a large baking dish full of a dessert that must be dealt with after dinner. I appreciate food writers who provide such forethought before they post a recipe.

This particular recipe comes from a writer named Michael who has a blog called Food. Life. Writing. Photography. He is referenced in an article about strawberry desserts that appeared on the Huffington Post Baking page. I have adapted the recipe for organics.

I also recommend that you use super-fine sugar rather than powdered sugar because powdered sugar contains cornstarch, which I would prefer to replace with a culinary thickener rather than have it put the sweetness of the recipe off balance. Other than that, here's Michael's recipe, which ought to be out there for all of us to enjoy.

STRAWBERRY AND PLUM CRUMBLE

Ingredients:

1 Tablespoon organic super-fine organic sugar
1 teaspoon organic all-purpose flour
Sprinkle of cinnamon
2 organic plums, pitted and sliced
2 cups organic strawberries, halved
1/3 cup organic granulated sugar
1/2 cup organic all-purpose flour
1/4 cup organic quick oats
1 teaspoon baking powder
Pinch of sea salt
1 egg, beaten
1/4 cup butter, melted

Preheat oven to 375 degrees and place a rack in the middle position.

Using a medium mixing bowl, whisk together the sugar, flour and cinnamon. Add the plums and strawberries and mix well. Divide this mixture between four ramekins.

Combine the baking powder, sugar, flour, salt and oats in a small bowl and mix to combine. Add in the beaten egg and stir until thoroughly combined and the mixture resembles coarse breadcrumbs.

Sprinkle the mixture over the fruit in the ramekins and drizzle the melted butter over the crumb mixture. Bake for 40 minutes or until the topping is golden brown and the juice from the berries has bubbled up the sides.

This recipe cries out for a topping such as cream, whipped cream or ice cream. It's what I would call an instant classic.