The perfect Summer dessert. Very quick to put together and packed with fresh fruit and vanilla ice cream. You'll be licking your fingers with this one.
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!