crumble (basic)

 

INGREDIENTS

• 3 lb. any variety ripe plums, sliced ⅓" thick (about 8 cups)
• 2 tsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• ¼ cup cornstarch
• ½ cup plus ⅓ cup (packed) light brown sugar
• 1 tsp. kosher salt, divided
• ¾ tsp. ground cardamom or ground cinnamon, divided
• ¾ cup all-purpose flour
• 6 Tbsp. chilled unsalted butter, cut into small pieces
• 2 Tbsp. coarsely chopped raw pistachios

RECIPE PREPARATION

• Place a rack in lower third of oven; preheat to 350°. Toss plums, lemon zest, lemon juice, cornstarch, ½ cup brown sugar, ½ tsp. salt, and ¼ tsp. cardamom in a large bowl; let sit until some juices accumulate, 5–10 minutes.

• Meanwhile, pulse flour and remaining ⅓ cup brown sugar, ½ tsp. salt, and ½ tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.

• Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.

• Bake crumble until juices are thickened and bubbling and top is golden brown, 40–45 minutes. Let cool slightly.

My Notes:

I followed the crumble topping exactly and it’s great. Would totally use for other crumbles. I did more like 2 lbs of fruit in an 8x8 and it nearly bubbled over. I did sliced almonds instead of pistachios, which was fine, though next time I’d do pecans 

Miso Tahini (dairy free) spread

 Dressing: 

2 small jalapeños, seeds removed chopped

1 (3/4 piece ginger) peeled, finely grated

2 small garlic cloves, finely grated 

1 cup packed cilantro leaves with tender stems

1/3 cup fresh lime juice

1/3 cup tahini

1 TBSP plus 1.5 tsp miso 

Kosher salt 

Purée everything in blender with 3 TBSP water until smooth and season with salt. 

My notes:

It’s an okay spread, couldn’t use as a dip. It’s sour and complex for sure. I used Serrano peppers instead of jalapeños, and I didn’t have nearly enough cilantro. I used less water to blend. Came out to about 3/4 cup of dressing. Would consider making again, but unnecessary, in my opinion, if you had hummus on hand.