Ingredients:
Crumble:
1 c. ground almonds
1/2 c. chopped blanched almonds
1/4 c. unbleached all-purpose flour
1/4 c. sugar
1/4 c. + 2 Tbsp. Butter Olive Oil
Filling:
1/2 c. sugar
1 Tbsp. cornstarch
7 c. plums, pitted and cut into 8 wedges (6 to 8 plum)
2 Tbsp. Butter Olive Oil
Crumble:
1 c. ground almonds
1/2 c. chopped blanched almonds
1/4 c. unbleached all-purpose flour
1/4 c. sugar
1/4 c. + 2 Tbsp. Butter Olive Oil
Filling:
1/2 c. sugar
1 Tbsp. cornstarch
7 c. plums, pitted and cut into 8 wedges (6 to 8 plum)
2 Tbsp. Butter Olive Oil
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Crumble:
In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened and stick together when pressed between your fingers. Set aside.
Filling:
Combine the sugar and cornstarch in a 8-inch square pan with an 8 cup capacity. Add the plums and butter and stir to combine. Drop the crumble in pieces onto the plums. Bake for about 45 minutes or until the crumble is golden brown. Serve warm or cold.
