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Ina Garten Plum Crumble

Ina Garten Plum Crumble recipe
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A classic fruit dessert featuring tender, juicy plums balanced by a buttery, crisp walnut-cinnamon topping. This recipe highlights the natural acidity of the plums, which thickens into a jam-like consistency under a golden, crumbly crust.

Ingredients

Scale
  • 2 lb firm-ripe plums, pitted and sliced into 3/4-inch wedges
  • 1/4 cup granulated sugar (for the fruit)
  • 1 1/2 tbsp all-purpose flour (for the fruit)
  • 1 tsp orange zest, finely grated
  • 1 tbsp freshly squeezed orange juice
  • 1/2 cup all-purpose flour (for the topping)
  • 1/4 cup granulated sugar (for the topping)
  • 1/4 cup light brown sugar, firmly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 8 tbsp cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup walnuts, coarsely chopped

Instructions

  1. Preheat your oven to 375°F / 190°C and position a rack in the center of the oven. Ensure you have a 8×8-inch ceramic baking dish or a 9-inch deep-pie dish prepared on a flat surface.
  2. Wash and dry the plums thoroughly before cutting them in half to remove the pits. Slice each half into three or four uniform wedges to ensure even cooking throughout the dish.
  3. In a large mixing bowl, combine the plum wedges with 1/4 cup of granulated sugar, 1 1/2 tablespoons of flour, the orange zest, and the orange juice. Use a flexible rubber spatula to toss the ingredients gently until the fruit is evenly coated and no dry flour streaks remain.
  4. Transfer the prepared plums into the baking dish, spreading them out so they form an even layer. Scrape every bit of the macerated juice from the bowl into the dish, as this creates the sauce as it bakes.
  5. For the crumble topping, place 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, the kosher salt, and the cinnamon into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 30 seconds just to distribute the dry ingredients evenly.
  6. Add the cold, cubed unsalted butter to the mixer. Continue mixing on low speed until the butter is broken down into pea-sized fragments and the mixture looks like coarse, damp sand.
  7. Add the chopped walnuts to the bowl and pulse the mixer 3 to 4 times or stir by hand. You want the walnuts incorporated but not pulverized, as they provide the essential crunch to the topping.
  8. Distribute the crumble mixture over the plums using your hands, squeezing it slightly to create some larger clumps. The fruit should be mostly covered, though a few purple edges visible around the sides are fine.
  9. Place the baking dish onto a sheet pan lined with parchment paper or foil to catch any fruit juices that may bubble over the sides. Slide the assembly into the preheated oven.
  10. Bake for 40 to 45 minutes until the topping is a deep golden brown and the plum juices are thick and bubbling vigorously around the edges. If the topping is browning too fast, tent it loosely with foil for the last 10 minutes.
  11. Remove the dish from the oven and place it on a wire cooling rack. It is vital to let the crumble rest for at least 15 to 20 minutes before serving so the fruit starches can fully set the sauce.
  12. Serve the crumble while still warm with a scoop of vanilla bean ice cream or cold heavy cream. The contrast between the tart, hot plums and the cold cream is the intended flavor profile.

Notes

Store leftovers in the refrigerator for up to 3 days, covered loosely with foil. To reheat, place in a 350°F / 177°C oven for 10-15 minutes to restore the crispness of the topping; microwave reheating is not recommended as it softens the crumble. This recipe does not freeze well due to the high water content of the plums.

Nutrition

Keywords: Ina Garten plum crumble, plum crisp recipe, baked plum dessert, walnut crumble topping, stone fruit dessert, Barefoot Contessa plum, fruit crumble, easy fall dessert, summer plum recipe, cinnamon plum crumble

Find it online: https://inagartendishes.com/ina-garten-plum-crumble/