Plum Walnut Crumble

Plum Walnut Crumble

Plum+Walnut+Crumble.jpg

Makes 4-6 servings.

Towards the end of the summer season, in September and October, I like to make this not sweet, gluten free dessert, which can be assembled and refrigerated at any time and then baked as needed.

INGREDIENTS:

  • 1 ¾ pound Italian plums, about 25

  • ¼ cups sugar

  • 1 tablespoon cognac or fruit flavored brandy

TOPPING INGREDIENTS:

  • 1 ¼ cups walnuts, about 4 ounces

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons sugar

  • 1 teaspoon cinnamon

PREPARATION:

  1. Preheat the oven to 400F

  2. Grease an oven proof dish (10 x1 ½ ) with olive oil.

  3. Rinse, dry, pit and cut the fruit into quarters. Place in a bowl and toss with the sugar and brandy.

  4. Spread the fruit in the dish.

  5. In a food processor fitted with the steel blade chop the nuts coarsely. Transfer to a dish, add the olive oil, sugar and cinnamon. Combine.

  6. Sprinkle evenly over the fruit and bake for about 25-30 minutes, until the fruit is almost soft.