In my home fruit is a constant. In fact, Cole and I are happy to to snack our way through the day having handfuls of it along with this or that, so it goes without saying our fruit bins are always brimming.
But on occasion when we are on the run like we have been for the last few weeks with baseball playoffs, the basket can become full of past-their-prime fruit. When that happens here are just a few of my favorite options: ice cream, smoothies, pie and crumbles.
Today we are doing crumble—specifically this cherry plum port crumble. The port makes this crumble—so yes, you need to go out and buy some.
Whether you decide to go for this cherry plum combo or any other fruit combination, this port crumble is a sure bet. Easy to make, simple in design, and always a crowd pleaser, you can eat this straight up or with a scoop of ice cream. I like it both ways—straight up for breakfast; a la mode for every other time.
And if anyone has any other suggestions for using up excess of fruit, please share with the rest of us in the comment section.
Cherry-Plum Port Crumble
- 1 cup flour
- 1 /2 cup chopped walnuts
- 1/2 cup brown sugar
- 4 tablespoon granulated sugar
- 8 tablespoon unsalted butter, melted
- 3 cups cherries, stemmed and pitted
- 4 medium size plums, pitted and sliced
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup port wine
Preparation: Heat oven to 350 degrees F.
To make crumble: In a large bowl, combine and whisk all ingredients but the butter. Pour in butter and using two forks toss until large clumps form. Do not over work. Mixture should have a combination of large and finer clumps. Set aside.
To make filling: In a large bowl, combine all ingredients and set aside for 10 minutes. Using a slotted spoon transfer fruit to a 9x9 pan or a large oven proof 10-inch pan. Transfer juice to a small saucepan and reduce until syrupy over medium-high heat, about 5-6 minutes. Pour over fruit.
Sprinkle crumble on top of fruit and bake until golden, about 30-35 minutes.