Strawberry-Plum Crumble (with Sour Cream Ice Cream)
The very best thing about crumbles? You don’t really need a recipe for them.
Also? You can use any kind of fruit you have in the kitchen. The ripe and in season and the starting to attract fruit flies. You can toss them all in with each other, mostly. Avoid bananas and watermelon. Otherwise, it’s all fair game.
Tart plums make a spanking crumble. Strawberries, it turns out, make a delicious pairing.
When I got home on Friday night tired and crumbly, we opened the windows, turned on some Patsy Cline, and I made a crumble out of what was sitting on the countertop – strawberries and plums. Prosecco helped. (Not in the recipe.)
Saturday morning it made a fine breakfast with thick plain Greek yogurt. Sunday I gave in and made sour cream ice cream, just because there was sour cream in the fridge that needed to be used.
I know I’ve shared sour cream ice cream with you before. More than once, I think. It’s not sour, like sour cream – it’s like sour cream into which you’ve swirled sugar. And cream. And then froze.
It’s worth a reminder.
Although I did say you don’t need a recipe, you’d probably like one. For the crumble part, you really just need a mixture of flour, sugar and butter (and oats, if you like) that will hold together when you squeeze them. Here’s what I did, more or less:
Strawberry-Plum Crumble
AuthorJulieIn a big bowl, toss the strawberries and plums. In a small bowl, stir together the sugar and cornstarch (this will get rid of any lumps); shake over the fruit and toss to coat. Spread into a baking dish - I like quiche dishes, which allow for maximum surface area.
Blitz together the crumble ingredients in a food processor until well combined. Scatter over the fruit, squeezing as you go to make larger clumps.
Bake at 350F for half an hour, or until bubbly around the edges and golden on top.
Ingredients
Directions
In a big bowl, toss the strawberries and plums. In a small bowl, stir together the sugar and cornstarch (this will get rid of any lumps); shake over the fruit and toss to coat. Spread into a baking dish - I like quiche dishes, which allow for maximum surface area.
Blitz together the crumble ingredients in a food processor until well combined. Scatter over the fruit, squeezing as you go to make larger clumps.
Bake at 350F for half an hour, or until bubbly around the edges and golden on top.
So much fun to see you post something late at night when I am still up too! The pictures on this one are especially gorgeous – mouth-watering, actually. Thanks for the ideas, I often think of fruit crumbles as a winter thing for some reason. Also have tried a recipe for crumble but using a pastry base making it a crumble pie – was very yummy!
I love crumbles. My favourite though, is blueberry. I might be making a crumble next weekend. You’ve inspired me. Thanks!
Your crumble looks wonderful. *Love* the sour cream ice cream with it!
I wanted to comment on this dish and give you the utmost detailed feedback I could so you knew exactly what I thought of this dish. All I could come up with was,
“YUM”
Inspiring as usual. I made the rhubarb syrup with Prosecco for our Family reunion last weekend and it was quite the hit!
P.S. Did you know that Spolumbos now makes Chicken/Blueberry sausages? Saw them at the Oakridge Co-Op today.
I’ve been thinking about getting an ice cream maker, but don’t know where to start. I have super-limited storage space, and need one that’s no-fuss no-muss. Any suggestions?
I love my Cuisinart, which is about 10 years old and well used! I’ve heard good things about the Krups too – you can get them cheap during the winter, and they’re pretty compact.
I made this to have for dessert tonight, I had it for dinner. YUM!!!!!!!!
I have a question, though…my food processer doesn’t seem to want to “blitz” things anymore, and I need a new one…what’s on your counter? (or in your cupboard?) in the food processer department?
Thanks for the recipe! I lovee fruit desserts so much however I’m on a diet so this was a great compromise! I also made a lemon sour cream ice cream from an epicurious recipe which was really tasty. I made this for my family and they loved its tangy, sweet and sour flavor with the buttery crumble. Take care! 🙂