CSA member Amy Carlson suggests this recipe from the New York Times for this week’s Italian plums:
- 2 tablespoons brown sugar
- 1½ tablespoons plus 1 cup unbleached all-purpose flour
- ¼ plus ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 2 heaping tablespoons finely chopped candied ginger
- 12 purple Italian or prune plums, cut in half and pitted
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 well beaten egg
- ½ cup unsalted butter, melted
- Vanilla ice cream, optional.
- Heat oven to 375 degrees, with rack in center.
- Thoroughly mix brown sugar, 1½ tablespoons flour, ¼ teaspoon cinnamon, ground ginger and candied ginger. Add to plums and mix well. Arrange, skin side up, in ungreased, deep 9-inch pie plate.
- Combine remaining sugar, baking powder, flour, cinnamon and salt. Mix well. Stir in egg. Then, using hands, mix thoroughly to produce little particles. Sprinkle over plums.
- Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes. Crumble is done when top is browned and plums yield easily when pricked with cake tester. Remove from oven and cool.
- Serve warm or refrigerate for up to two days or freeze well covered. If reheating, bring to room temperature then warm at 300 degrees. If desired, serve with ice cream.
Total time: 50 minutes
Yield: 6 to 8 servings.