santa rosa plum crumble.

summer is all about the crumbles

as is all the gorgeous deliciousness

that occurs in the bubbling currant beneath

the crispy buttery love fest happening up top.

they are also the EASIEST things to make

you can get fancy and try all sorts

but i like it with butter, flour & fruit.

that's how i roll (until time doubles).

here is one with santa rosa plums from

kens top notch produce. you can find ken

and his gang in hollywood on sundays and

south pasadena thursdays. you can also 

rock this recipe out with white nectarines, green

pluots (with the fuschia center), berries of all kinds

and peaches, yellow & white.. you can do this in a 

pie with crumble on top or a buttered dish square,

circle or oval.. there are so many ways to make this

sweet love party happen in your home.

so here it goes. 

the crumble

first things first

turn oven to 400

gather

1 stick unsalted butter

you can melt this or

chop into tiny bits

using a knife & your hands

up to you

easiest way: melt it

1/2 cup sugar

(some sugar depending

on sweetness of fruit)

3/4 cup flour (i used cup 4 cup

gluten free flour for this one)

1/4 tsp cinnamon

1/4 tsp salt

mix it

pour, cut, chop fruit*

into buttered dish or pie crust

in a separate, wide top bowl

mix everything else together

then crumble over the fruit

covering as much as you can

you can place it on a baking sheet

and then put it in the oven as it

might drip a bit with the fruit juice

you can bring oven down to 350-375

you can bake it for 30 minutes or so

depending on your oven and the fruit

sometimes it needs a lot more time

how will you know? 

when it's crispy and light brown up top 

with the fruit juice bubbling over and thru it

*note to self: add more fruit then you think

as it shrinks while cooking

let me know how you go beauties

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