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Rhubarb Plum Crumble Pie

Rhubarb Plum Crumble Pie

Do we have time for one more pie? Thanksgiving is early enough in Canada that I can often squeak by with the last of the stone fruits, and often plums, which make a mighty fine (yet mostly overlooked) pie. They get along well with apples and berries and of course rhubarb, and so when we had an impromptu pie party on a recent Sunday morning (I invited some pals over for coffee and pie), I rummaged through the fridge and came up with this combo. It was a winner. I am a huge fan of sweet-tart fruit pies, still warm enough that the ice cream or whipped cream creates rivulets of melted cream finding their way through the nooks and crannies of fruit, landing in pools on the plate.

plums & rhubarb

These two – they really get along. And if you have some plums in your fridge that are starting to go squidgy, you won’t be able to tell at all once they’re cooked. And if you want to skip the pastry part and call this a crumble, that’s cool too. I really love having the best of both worlds – and it excuses the baker from any obligation to make the top lid of pastry look pretty.

Rhubarb Plum Pie

As I mentioned it was an impromptu pie party, meaning there was no time to plan and excecute the perfect lattice-topped creation – but really, I had little desire to do anything beyond make something delicious and sit around a table piled high with pies and bowls of cream and mugs of coffee and catch up. And so a galette it was – or sort of a half galette, half pie, in that I put it in a dish rather than free-form on a baking sheet, in order to provide added support and contain more of the juicy fruit. You can do this – it’s not cheating. And you still don’t have to trim and crimp the edge of your pastry. No one will complain, I promise.

Rhubarb Plum Crumble Pie
Rhubarb Plum Crumble Pie

Rhubarb Plum Crumble Pie

Recipe link

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September 24, 2017

Ingredients

pastry for a single crust pie

Filling:

4-5 cups sliced rhubarb and plums

3/4 cup sugar

3 Tbsp flour

pinch cinnamon

pinch salt

Topping:

1/2 cup oats

1/2 cup flour

1/2 cup brown sugar

1/4 cup butter, cut into pieces

Directions

1Preheat the oven to 375F.

2

3On a lightly floured surface, roll the pastry out to about 10 inches in diameter; transfer to a parchment-lined baking sheet or pie plate if you want to reinforce the sides. In a medium bowl, toss the rhubarb and plums with the sugar, flour, cinnamon and salt (I usually stir the flour into the sugar first to get rid of any lumps), and pile the fruit into the middle of the crust, spreading it out to within a couple inches of the edge. Fold the edge of the pastry over in whatever way it wants to, enclosing the edge of the fruit.

4

5In one of the same bowls, mix together the oats, flour, brown sugar and butter, blending it with a fork or rubbing it between your fingers until well blended. Sprinkle over the fruit.

6

7Bake for about an hour, until the fruit is bubbly and the pastry is golden. Cover it loosely with a piece of foil if the crumble is browning too quickly. Serves 8.

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3 comments on “Rhubarb Plum Crumble Pie

  1. Christian Farrier
    September 25, 2017 at 10:09 am

    “I am a huge fan of sweet-tart fruit pies, still warm enough that the ice cream or whipped cream creates rivulets of melted cream finding their way through the nooks and crannies of fruit, landing in pools on the plate.” OMG, I am, too! That description has me drooling. Great recipe, Julie!

    • Julie
      September 27, 2017 at 12:47 pm

      Aw, thanks Christian!

  2. Sandra D
    September 26, 2017 at 3:16 pm

    Made this today, w/o the pastry bottom. Because of your statement about the combination of sweet-tart fruit, I decided you meant that all fruit could be used, so I got brave and used pears, peaches and one plum along with the rhubarb. So yummy! Thanks for the recipe! I have some plums that are still too hard, so will make another one with JUST plums next time.

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