Plumcot Almond Crumble
If you been wandering around the produce section and noticing plumcots (plum + apricot), nectapies (nectarine + doughnut peach), pluerry (plum + cherry) you’re not alone! There are so many hybrid stone fruits out there. Some make sense and others are funny, but so far the ones I have tried have been delicious!
I love plums but often my kids feel it’s too tart for them and just not sweet enough. Enter the plumcot. This version of a plumb is sweeter and softer than a regular plum. They are on average around the same size as a plum and they are fuzz-free unlike an apricot.
If you can not find plumcots, then plumbs, nectarines and peaches will be perfect substitutes for this dessert.
About a year ago I decided to try them in a “Summer crumble” I made, and the result was so delicious. So now that they are back in season, I present to you a tangy and sweet Plumcot Almond Crumble.
The almonds bring extra crunch to the crumble and mixed in with oats, brown sugar, flour and butter, they make this crumble extra crunchy on top. This crumble is everything, I could spoon it and eat it as is HA!
The plumcot filling is sweet, tangy and the color is so beautiful. I add orange zest and a bit of orange juice, which adds brightness to the dessert. Adding orange juice and zest brightens the whole thing and makes it taste fresh and light. If you do not have an orange in hand, lemon juice works great too!
Served with vanilla ice cream, this Plumcot Almond Crumble will be your new Summer favorite dessert. Give it a try, you’ll be happy you did!
How I made this Plumcot Almond Crumble:
These are the ingredients needed to make this Plumcot Crumble:
For the filling:
Slice the plumcots into thin wedges, like 1/2 inch. Discard the pit and place the wedges in a large mixing bowl.
Tip! If the plumcots are not soft enough, the pit sometimes is pretty stuck to the fruit. If this is the case, just cut around the pit.
Zest an entire orange into the plumcot wedges. Juice only half of the orange.
Tip! Lemon works just as well as orange does.
Add the sugar and vanilla. Combine well.
For the crumble:
In another bowl, combine the flour, brown sugar, oats, almonds and cubed cold butter.
Using your hands, mix in the ingredients and crumble the butter so it incorporates with the dry ingredients. Work the crumble until the butter is evenly mixed in.
Tip! If you grab a handful of the crumble and press it with your hand, it will stick together and not crumble on you. That’s when it is the perfect consistency.
Line a cooking sheet with aluminum foil to catch any drippings and line 6 ramequins on top of the cooking sheet.
Scoop out the plumcot mixture and divide it equally into the 6 ramequins. It yields to about roughly 1 cup of plumcots per ramequin.
Using your hands, press a hefty handful of crumble in your hand and top the plumcots with the crumble. Repeat with each ramequin.
In a 375° preheated oven, bake the ramequins for 30-35 minuted until the plumcots are bubbling and the crumble is brown and toasted.
Let the ramequins sit and cool down for at least 10 minutes before eating.
This dessert is great by itself, and served with vanilla ice cream it’s even better!
Enjoy!
Plumcot Crumble
Equipment
- large mixing bowls
- ceramic oven resistant ramequins
- Citrus zester
Ingredients
For the filling:
- 8 plumcots yields about 5-6 cups
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 orange zested and 1/2 juiced
For the crumble:
- 1 cup all purpose flour
- 1 cup light brown sugar packed
- 1/2 cup quick cooking oats
- 1/2 cup sliced balnched almonds
- 1 stick unsalted butter
Instructions
For the filling:
- Slice the plumcots into thin wedges, like 1/2 inch.
- Discard the pit and place the wedges in a large mixing bowl.
- Zest an entire orange into the plumcot wedges.
- Juice only half of the orange.
- Add the sugar and vanilla.
- Combine well.
For the crumble:
- In a large mixing bowl, measure out the flour, brown sugar, oats, almonds and cubed cold butter.
- Using your hands mix in the ingredients and crumble the butter to mix it in with the dry ingredients.
- Work the crumble until the butter is evenly mixed in.
- If you grab a handful of the crumble and press it with your hand, it will stick together and not crumble on you. That’s when it is the perfect consistency.
- Line a cooking sheet with aluminum foil to catch any drippings and line 6 ramequins on top of the cooking sheet.
- Scoop out the plumcot mixture and divide it equally into the 6 ramequins. It yields to about roughly 1 cup of the plumcot mixture per ramequin.
- Using your hands, press a hefty handful of crumble in your hand and top the plumcots with the crumble.
- Repeat with each ramequin.
- In a 375° preheated oven, bake the ramequins for 30-35 minuted until the plumcots are bubbling and the crumble is brown and toasted.
- Let the ramequins sit and cool down for at least 10 minutes before eating.
- Feel free to add a scoop of vanilla ice cream to each crumble, it's amazing!
- Enjoy!