Caramelized Pluot (or Plum) Crumble by Rosie Berger

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This might be my favourite desert to date - the pluots are just slightly tart, and combined with the caramel and buttery crumb it's just the most comforting thing ever.  Pre-caramelizing makes the filling less liquidy, more sticky and indulgent. So. Dang. Good.


4 large pluots or sweet plums, sliced thinly

1 cup of brown sugar

1/2 cup butter

1 tbsp cinnamon

1/2 tsp salt

Crumb topping

1 cup flour

1 cup brown sugar

1/2 cup butter, softened


1. Preheat oven to 350

2.Butter a 9x13 baking dish

Prepare filling:

3. Melt butter in a wide, deep pan.  Add brown sugar

4. Stir butter, sugar, cinnamon and salt together, add plums.

5. Bring mixture to a low boil, let cook for 5-10 minutes until caramel is smooth and plums are soft.

6. Combine crumb ingredients in a bowl until crumbs form.

7.  Create a 1/4 inch crumb later in baking dish

8. Scoop pluot slices into baking dish creating an even layer.

9. Set aside excess caramel sauce - it's great as extra topping or on ice cream!

10. Top with a 1/2 inch crumb later

11. Bake for 30-40 mins, or until crumb layer is golden brown.

12. Serve warm, maybe with a scoop of vanilla ice cream on top?

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