Looks like a good one from Bon Appetit.Reference Attribution Link:
Plum-Cardamom Crumble:
On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor. For this crumble recipe, make sure to use a deep pie dish, or an 8x8x2″ baking dish will work well too. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
Ingredients
8 servings
3
lb. any variety ripe plums, sliced ⅓” thick (about 8 cups)
2
tsp. finely grated lemon zest
2
Tbsp. fresh lemon juice
¼
cup cornstarch
½
cup plus ⅓ cup (packed) light brown sugar
1
tsp. kosher salt, divided
¾
tsp. ground cardamom or ground cinnamon, divided
¾
cup all-purpose flour
6
Tbsp. chilled unsalted butter, cut into small pieces
2
Tbsp. coarsely chopped raw pistachios
Preparation
Step 1
Place a rack in lower third of oven; preheat to 350°. Toss plums, lemon zest, lemon juice, cornstarch, ½ cup brown sugar, ½ tsp. salt, and ¼ tsp. cardamom in a large bowl; let sit until some juices accumulate, 5–10 minutes.
Step 2
Meanwhile, pulse flour and remaining ⅓ cup brown sugar, ½ tsp. salt, and ½ tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.
Step 3
Transfer plums and their juices to a 9″-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2″ baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.
Step 4
Bake crumble until juices are thickened and bubbling and top is golden brown, 40–45 minutes. Let cool slightly.
Notes.. Above information is curated for evaluation and recommendation from Bon Appetit
Continue to Read the full article and learn more about the author:
Plum-Cardamom Crumble
reco smoked brisket