plum squares | wordsfromanneli

List of ingredients is at the end of the post.

Don’t be fooled by this butter picture. I tried to use less than the recipe called for and it didn’t work. You need the full cup of butter for the crumble to stick together.

So! Put one full cup of butter into the food processor. Then add the flour, salt, and cinnamon. Give it a few pulses until the butter is finely mixed with the flour mixture. THEN add the sugar and rolled oats and give it a couple more very short pulses – just enough to mix it all in.

Why not put it all in together? If you put the sugar in sooner, it makes the butter smear a little, and if you put the rolled oats in right away, the blades will cut the flakes up into a fine oat mixture. I like to see the flakes and keep them coarser, but if you want them to be smooth, you know what to do.

Pour about two-thirds of the mixture into an ungreased pan and press it flat with gentle pressure using your hands.

Now for the plums. I have plum trees in my backyard so in the fall, I wash, cut and freeze the plums, 24 to a bag because that’s how many it takes to make a cake. They thaw easily in warm water for use in this recipe. If you have plums available in the store you can buy them to make this cake. If not, you may want to substitute some other fruit at this point. Apples, pears, apricots, and dates should work well for this dish. I wouldn’t try it with berries as they would make too much liquid, but most other fruit is very forgiving as a substitute.

I’ve tried it with apples and pears and they work very well. With pears, I’ve used powdered ginger instead of cinnamon.

Notice that the plums are placed skin side down, so the juice doesn’t soak into the bottom layer of crumble.