Author Notes: Slightly adapted from Luisa Weiss of The Wednesday Chef.
Burros’ crumble is shallow and top-heavy: a jammy layer of tart plums blanketed by a lumpy crust that (…more) —Sarah Jampel
- 2tablespoons brown sugar
- 1 1/2tablespoons plus 1 cup unbleached flour, divided
- 1/2teaspoon cinnamon, divided
- 1/4teaspoon ground ginger
- 10 to 12Italian prune plums, halved and pitted
- 1/4teaspoon vanilla bean powder or 1/2 teaspoon vanilla extra (optional)
- 3/4cup granulated sugar
- 1teaspoon baking powder
- 1/4teaspoon salt
- 1egg, well beaten
- 1/2cup unsalted butter, melted
- Heat the oven to 375° F.
- In a small bowl, mix the brown sugar, 1 1/2 tablespoons of flour, 1/4 teaspoon of cinnamon, and the ground ginger. Add the plum halves and gently toss to combine. Arrange, cut side up, in a 9-inch pie plate set on a baking sheet (to catch leaks!).
- In another small bowl, combine the granulated sugar, baking powder, remaining 1 cup flour, remaining 1/4 teaspoon cinnamon, the vanilla bean powder (if using), and the salt. Stir in the egg and the vanilla extract (if using). Use your hands to squeeze and mix thoroughly to form soft clumps and bits. Scatter pinches of the dough evenly over the plums.
- Pour the butter evenly over the topping and bake for 30 to 35 minutes, until the top is browned and the plums tender. Serve warm or at room temperature, with ice cream, crème fraîche, mascarpone, yogurt, or whipped cream.