Plum Crumble With Ice Cream

So, you’re looking for a dessert that screams “I tried really hard!” but secretly took you, like, 20 minutes of actual effort? And also involves ice cream because, well, ice cream is life? You’ve come to the right place, my friend. Get ready to meet your new bestie: Plum Crumble with Ice Cream. It’s comforting, it’s tangy, it’s sweet, and it requires zero Michelin star experience. Trust me, if I can do it, you absolutely can.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a life hack. Why is it awesome?

• It’s practically idiot-proof. Seriously, even I haven’t messed this up, and my kitchen has seen some things.
• Minimal effort, maximum bragging rights. You’ll look like a culinary genius, but your secret is safe with me.
• It’s versatile AF. Got other fruit? Chuck it in! Not a plum purist? No problem.
• Warm fruit + cold ice cream = a match made in dessert heaven. Need I say more?
• It’s the ultimate comfort food. Perfect for a rainy day, a bad day, a good day, or just, you know, Tuesday.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need to assemble this masterpiece. No fancy stuff, just everyday heroes.

For the Plum Filling:

• 6-8 large plums: The juicier, the better. Any variety works, but red or black plums look stunning. Chop them into chunky pieces, pit removed, obvi.
• ¼ cup granulated sugar: Or a little more/less depending on how sweet your plums are and your sweet tooth.
• 1 tablespoon cornstarch: This is our secret weapon for a perfectly jammy, not watery, filling.
• ½ teaspoon cinnamon: Because cinnamon and plums are a power couple.
• A squeeze of lemon juice (optional): Just a tiny splash to brighten things up if your plums are super sweet.

For the Crumble Topping:

• 1 cup all-purpose flour: The backbone of our crumble.
• ½ cup rolled oats: Adds texture and that rustic, wholesome vibe. Don’t skip these!
• ½ cup light brown sugar, packed: For that caramel-y sweetness.
• ½ teaspoon cinnamon (again!): More cozy spice, please and thank you.
• Pinch of salt: Balances everything out. It’s important, trust me.
• ½ cup (1 stick) unsalted butter, COLD and cubed: This is non-negotiable for a truly crumbly topping. Cold butter is your best friend here.

To Serve:

• Vanilla ice cream: Or clotted cream, or custard. But vanilla ice cream is the GOAT here, IMO.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps and try not to eat all the crumble topping before it even hits the oven.

1. Preheat your oven: Set it to 375°F (190°C). Don’t be that person who forgets this step. Also, grab an 8×8 inch baking dish or something similar.
2. Prep the plums: In a large bowl, combine your chopped plums, granulated sugar, cornstarch, cinnamon, and that optional lemon juice. Give it a good toss until the plums are nicely coated. Pour this fruity goodness into your baking dish.
3. Make the magic crumble: In another medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Now, for the fun part: add your cold, cubed butter.
4. Get crumbly: Using your fingertips (or a pastry blender if you’re fancy), rub the butter into the dry ingredients. You want to keep going until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Don’t overmix! Lumps are good.
5. Top it off: Evenly sprinkle that glorious crumble mixture over the plums in your baking dish.
6. Bake it ’til it’s golden: Pop your dish into the preheated oven and bake for 35-45 minutes. You’ll know it’s ready when the topping is beautifully golden brown and the plum filling is bubbling invitingly around the edges.
7. Cool (if you can wait): Let it cool for about 10-15 minutes before serving. This helps the filling set a bit and prevents you from burning your tongue off (rookie mistake, been there).
8. Serve with a flourish: Scoop generously into bowls and top with a big ol’ dollop (or three) of vanilla ice cream. Enjoy the symphony of warm, cold, sweet, and tart!

Common Mistakes to Avoid

We’ve all been there. Learn from my past kitchen mishaps!

• Using warm butter for the crumble: Oh, sweetie, no. That’s how you get a cakey, not crumbly, topping. Always use cold butter!
• Not preheating the oven: Seriously, just do it. It affects baking time and the final texture.
• Overworking the crumble topping: The goal is crumbles, not dough. Mix just until combined and still lumpy. Less handling equals more tenderness.
• Forgetting the cornstarch: Unless you like soupy plum sauce under your crumble, don’t skip it. It’s crucial for that perfect gooey consistency.
• Being shy with the ice cream: This isn’t a mistake, per se, but it IS a missed opportunity. Live a little!

Alternatives & Substitutions

Feel free to get creative! This recipe is super forgiving.

• Fruit swap: No plums? No problem! Try apples, berries (mixed berries are divine!), peaches, nectarines, or even rhubarb. Adjust sugar based on fruit tartness.
• Gluten-free? Use a 1:1 gluten-free flour blend for the crumble. Works like a charm!
• Vegan vibes? Swap the butter for a good quality cold vegan butter substitute. For the ice cream, obviously grab your favorite non-dairy version.
• Nutty addition: Add a handful of chopped almonds or pecans to the crumble topping for extra crunch and flavor. Walnuts would also be fantastic.
• Spice it up: A pinch of cardamom or ginger with the plums can add a lovely warmth and complexity.

FAQ (Frequently Asked Questions)

Got questions? I probably do too, but here are some answers to the common ones!

• “Can I use frozen plums?” Absolutely! No need to thaw them first. They might release a bit more liquid, so perhaps add an extra half teaspoon of cornstarch to the filling.
• “How long does it last?” Covered in the fridge, about 3-4 days. But let’s be real, it usually doesn’t last past day one, does it?
• “Can I make it ahead?” You bet! You can assemble the whole thing and keep it in the fridge for up to a day before baking. Or, bake it, let it cool completely, and then reheat portions later.
• “Reheating tips?” A quick zap in the microwave is fine for individual portions. For a whole dish, cover with foil and warm it in the oven at 300°F (150°C) until heated through, then uncover for the last few minutes to re-crisp the topping.
• “My crumble didn’t get crispy, what went wrong?” Chances are, your butter wasn’t cold enough or you overmixed it, creating more of a paste. Also, make sure your oven temperature is accurate!
• “Can I use margarine instead of butter?” Well, technically yes, you *could*. But why hurt your soul like that? Butter just tastes better and gives that authentic crumble texture. Just sayin’.

Final Thoughts

So there you have it! A plum crumble that’s so easy and delicious, you’ll wonder why you ever bought those store-bought ones. This isn’t just dessert; it’s a hug in a bowl, especially with that melting ice cream. Now go forth, conquer those plums, and bask in the glory of your effortless culinary prowess. You’ve earned every single bite. And maybe make extra, because trust me, you’ll want more.