Green Gage Plum Crumble

We pulled a handful of our favorite ingredients to make these crumbles - green gage plums, the last of a bottle of Bandol rosé, and granola for the crumble top. Green gages are fleeting at the market, feel free to swap in another stone fruit - cherries, peaches, pluots - or a blend! 

3/4 cup whole wheat pastry flour
1/2 cup granola (or substitute rolled oats)
1/4 cup natural cane sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup unsalted butter, melted

1 tablespoon all-natural cornstarch
1/3 cup natural cane sugar
1 1/4 pound green gage plums, pitted & cut into 1/6ths
1/4 cup rosé wine

Preheat the oven to 375F with a rack in the middle of the oven. Butter an 8-inch square baking dish, or four 4-5-inch tart pans.

To make the crumble, mix together the flour, granola, sugar, and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into four portions and use your hands to form four patties. Place the patties in the bowl and freeze for at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large bowl. Add the plums and toss gently, until evenly coated. Wait 3 minutes, add the wine, and toss again. Transfer the filling to the prepared baking dish or tart pans. Remove the topping from the freezer and crumble over the filling, making sure you have both big and small pieces. Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving. 

Makes four medium tarts, or one large crisp.

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