The fall this year is spectacular on Blue Moon Lavender Farm. Surrounded by forests of conifers and big-leaf maple, they glow with yellow leaves this time of the year. Our Italian plum trees are producing heavy crop of fruit, and we have filled all of the jars, freezers, and tins with preserved, and dried plums.
Here is a recipe for a quick, delicious dessert, which can be eaten cold, or warm, with or without ice cream or whipped cream.
Magdalena's Plum Crumb
- 4 oz/1 stick of butter, cut up
- 1 cup of white flour
- 1 cup of white sugar
- 3 egg yolks
- fresh pitted plums, enough to cover a pie plate in one layer
Preheat the oven to 350°F. Place the butter, flour, egg yolks and sugar in a bowl of a food processor, and process using the Pulse button for 5-6 seconds, until the butter is cut up into pea-size pieces. Transfer to a bowl and crumble with your fingers until coars crumbs form and the raw flour has all been incorporated. Divide in half. Place one half of the crumbs in a pie plate, press flat down. Place plums cut side up in a single layer all over the plate, cover with the remaining crumbs. Bake 35-45 minutes, until the edges are browned and the center crumbs have golden tops.
Reprinted with permission from Magdalena Bassett's Recipe Collection