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
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