Plum Crumble- dairy free/vegan version

October 14, 2009 § 1 Comment

Grab those prune plums if you spot them-- this crumble is ridiculously good.

Grab those prune plums if you spot them-- this crumble is ridiculously good.

If you have not visited Molly Wizenberg’s blog Orangette you are missing a real treat. Wizenberg is funny, smart and her writing fully succeeds in conveying her passion and commitment to the world of food. A few months ago she and her husband opened a restaurant called Delancey, in Seattle, and her adventures there (and very long hours) have added another, richer dimension to her blog writing. In her latest post she shares a dessert recipe for a plum crumble that they have been serving at the restaurant this fall. This crumble uses prune plums, those little, dark, oval-shaped plums that are still available (though not for much longer) in supermarkets and farmers markets in mid-fall. If you see some, scoop them up and try Molly’s crumble or this version that I adapted and  veganized. I have already made it twice in the past two weeks- it’s that good.

Plum Crumble, Adapted from Orangette

For the plums:
2 Tbsp. lightly packed brown sugar (I used the whole foods 365 organic light brown)
1 ½ Tbsp. whole wheat pastry flour
¼ tsp. ground cinnamon
¼ tsp. ground ginger
2 Tbsp. very finely chopped crystallized ginger
12 to 14 Italian prune plums, halved and pitted

For the topping:
1/2 cup granulated sugar or dehydrated cane juice
1 cup whole wheat pastry flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well or 1 Tbs flax seeds boiled in 1/4 cup water until thick and gooey- takes 3 minutes or so- then extract a couple Tbs of the slightly cooled mixture and use as an egg substitute
7 Tbsp. vegan margarine -I use the Earth Balance vegan sticks


Position a rack in the center of your oven, and preheat the oven to 375°F.

In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour, cinnamon, ginger, and crystallized ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9-inch pie plate.

In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.

Spoon the margarine evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with toothpick. Cool.

Serve crumble warm or at room temperature

Yield: about 6 servings

Note: Reheat slowly at 300 F

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§ One Response to Plum Crumble- dairy free/vegan version

  • Sarah says:

    Ari,

    Hi! I met you yesterday evening at the pie contest and LOVED this plum crumble (and voted for it, too). I hope you won :) I’m so exited to try this recipe and even more excited to share the magic with friends and family.

    So, now I have a question for you: This is certainly a summer/early fall treat, but the the gingery spiciness makes me think of the holidays. Do you have any ideas about how I could make this crumble in later fall (say…Thanksgiving)? I would hesitate to try and freeze fresh plums, but what do you think about freezing or jarring cooked plums? I’d love your thoughts.

    Thanks!
    Sarah

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