Plum and Raspberry Crumble

July 8, 2010

I have many Fourth of July recipes to share with you!  …a week late.  Let’s just call them July recipes, shall we?

I was in gorgeous, yet atypically warm, Deer Isle, Maine for the festivities.  No cell phone signal, no internet, no locked doors.  Simply glorious.  The weekend was filled with eating, and kayaking, and cooking, and eating and…well, eating.

I really wanted to go berry picking and make a dish that had only local ingredients that we picked ourselves.  I wanted to go really local, you see.  A true DIY project, if you will.  Though strawberry season has come and gone, we were a bit too early for any of the other berries.  So, though this dessert has local berries, I was driven to the supermarket to purchase them.  Less work, same great taste.

This super simple, but amazingly delicious crumble is a must-try.  Plums and raspberries are the two fruits that are used in the recipe, but I threw in a peach and blueberries too.  It’s the topping, though, that’s amazing.  That Ina really knows what she’s talking about.

Pair it with a locally made ice cream like we did (unreal vanilla ice cream…mmmm) find a spot on the picnic table (spray yourself with some powerful bug spray) and you have yourself one incredible July night.  Yum.

Plum Raspberry Crumble (adapted from the Barefoot Contessa)


1.5 pounds plums, pitted and quartered

1-2 peaches, pitted and quartered

2/3 cup granulated sugar, divided

1 ¼ cups all purpose flour, divided

2 tbsp. lemon juice

½ pint fresh raspberries

½ pint fresh blueberries

1/3 cup light brown sugar

¼ tsp. salt

8 tbsp. cold unsalted butter, diced

½ cup quick-cooking oats

½ cup sliced almonds


1. Preheat oven to 350 degrees.

2. Lightly spray a 2 quart baking dish with cooking spray.

3. In the baking dish, combine sliced plums, peaches, 1/3 cup of granulated sugar, ¼ cup flour, and lemon juice.  Stir to toss well.

4. Add berries and toss lightly, being careful not to break them.

5. In a separate bowl, combine remaining 1 cup of flour, 1/3 cup granulated sugar, brown sugar, and salt.  Stir to combine.  Add butter and rub with fingers until it resembles a mealy texture.  Add oats and almonds and stir until large crumbles form.

6. Spread crumble mixture over fruit and pat down to make sure that the fruit is covered.  Bake for 40-45 minutes, until the fruit is bubbling and the topping is browned.  Serve warm, room temperature or cold.

Photography Credit: Hannah Mellman!


2 Responses to “Plum and Raspberry Crumble”

  1. Jainey Says:

    looks delicious! can’t wait for the other fourth of july recipes! sounds like they’d be perfect all summer long!

  2. lmcalee Says:

    Yummmm … smores and raspberries … essence of summer in Maine.

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