THE MENU: Plum Crumble
THE SONG: I Fall To Pieces by Patsy Cline
If Sara Lee could package and sell this dessert, this is the song that would accompany its TV commercial. A slim, hot brunette raises a bite of ruby red filling and golden, buttery crumble to her lips, while Patsy Cline’s smooth voice lyricizes the orgasmic expression on her face — the American answer to those porno-esque Magnum ice cream commercials. (Incidentally, for fellow LOST fans who just can’t wait for more Sawyer action, check him selling the shit out of these ice cream bars.)
Like the song, this dessert is simple but stick-in-your-head good. Plums are a nice surprise for a dessert that’s usually stuffed with apples or berries, and even the topping is special: it gets a citrusy-floral flavor from orange zest. Plums give it an awesome ruby red color even in the winter at relatively reasonable prices (14 plums cost me $6.41 — a lot better than I’d do stockpiling $5 half pints of bright berries).
Top with a scoop of vanilla ice cream to cut the plums’ tartness and BOOM! goes dessert heaven — each time you eat it again.
PLUM CRUMBLE adapted from The Best of Cooking Light Everyday Favorites
14 plums, each cut into 6 wedges
1/4 cup granulated sugar
3 tablespoons dry red wine
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup regular oats
1/3 cup brown sugar
1 1/2 teaspoons grated orange zest
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
7 tablespoons chilled butter, cut into small pieces
Butter and flour a 13 x 9-inch baking dish. Preheat oven to 375 degrees.
Combine plums, sugar, red wine, and vanilla extract and toss gently to combine. Pour into baking dish.
Combine flour, oats, sugar, orange zest, salt, and nutmeg in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over plum mixture.
Bake at 375 degrees for 45-60 minutes or until plum mixture is bubbly and topping is lightly browned.
Serve warm or at room temperature.
