Plum & Prune Crumble (or Crisp?)

with a comforting Tupiniquim touch of Brazil nut flour & aged Cachaça.

For the longest time, I mistakenly called this a crumble—until a fellow baker, in his most know-it-all tone, lectured me on how 'real' crumbles skip the oats in favor of a streusel-like topping with just butter, flour, and sugar. And, as he sooooo kindly mansplained informed me, I probably didn’t know this because crumbles and crisps (or whatever) are an American thing. Apparently, only crisps are allowed the oats.

I felt stupid but didn’t change a thing.

Crumbles/crips are BRITISH, dude. Don't be ridiculous!

I could almost feel the urge in him to call me a stubborn non-American lady, along with many other things my mother didn’t name me. Well... ‘You say to-may-to, I say mind your business.’

Baptism aside, this dessert is one I keep coming back to, especially when I’m feeling blue (and not in the good kind of ‘blue’ way I was hoping for this past Wednesday). To me, it’s like a cozy hug, with amazing flavors from both sides of the Atlantic.

Juicy California plums and prunes (who were plums in their past life) get tossed with my favorite Brazilian touches: Brazil nut flour, rich, slightly sweet with a subtle earthy undertone, and a splash of aged Cachaça, a Brazilian spirit made from sugarcane, matured in wooden barrels to develop a smooth, complex flavor with notes of vanilla, caramel, and oak. There's a bit of both my homes in this delightful thing.

What I love most about this dessert is that there’s very little sugar because the natural sweetness of the prunes is all it really needs to make it a treat. It’s a pretty conscious dessert—well, aside from the slightly outrageous amount of ice cream I pile on top, but let’s just pretend we’re not noticing that.

It’s embarrassingly easy to bake; honestly, the only real challenge is not eating the whole thing in one sitting. Top it off with a scoop of really good ice cream, and you’re there.

I know you’ve probably had crumbles, crisps, or god knows what they’re called around the world before—we’re not reinventing the wheel here. I’m just inviting you to try it my way, with a little Brazilian flair. And to call it however you'd like, of course; our crumble, our choice!

On another note, today is the publication day of FLAVOUR - Savouring the Seasons: Recipes from the Market Table, by my dearest friend Pascale Beale.

Parabéns, Pascale!!!

GET YOUR COPY!

I could write a million great things about the book (number 11!!!) and Pascale's work, but there's a lovely article in the Santa Barbara Independent that says it all better than I ever could and I hope you'll check it out.

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Plum & Prune Crumble (with a Brazilian flair 😉)

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PRINTABLE RECIPE (ENGLISH)

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RECEITA DE IMPRIMIR (PORTUGUÊS)

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Serves 4-6

• 6 medium plums, pitted and halved (about 600g)

• 1 cup (150g) prunes, halved and whole

• 4 tablespoons (50g) dark turbinado sugar, divided (2 tablespoons for the fruit, 2 tablespoons for the topping)

• 4 tablespoons (30ml) aged Cachaça or dark rum (optional)

• ¾ cup (75g) rolled oats

• ½ cup (50g) Brazil nut flour or almond flour

• 2 tablespoons (12g) pumpkin spice, other warm spices, or no spices at all

• ½ teaspoon (3g) salt

• 1 stick (½ cup / 115g) unsalted butter, melted

1. Preheat your oven to 350°F (180°C). Butter a 6x6-inch (15x15 cm) baking dish.
   I like to bake this crumble in a smaller baking dish than the usual 8x8 because it gives me a thicker fruit layer. The crumble will also be a bit taller and more concentrated, which might actually enhance the flavors even more. Just keep an eye on it as you bake—if the top gets golden brown and the fruit is bubbling, it’s ready!

2. In a large mixing bowl, combine the halved plums, prunes, and 2 tablespoons (25g) of turbinado sugar. Add the Cachaça or dark rum (if using) and stir to coat the fruit evenly.
   If the fruit seems a little dry or you're worried about it not cooking properly, you can add a splash of water, fruit juice, or even more rum to the fruit layer. This will help create steam and soften the fruit as it bakes.

3. Pour the fruit mixture into the prepared baking dish, spreading it out into an even layer.

4. In a separate bowl, mix the rolled oats, Brazil nut flour (or almond flour), pumpkin spice, salt, and the remaining 2 tablespoons (25g) of turbinado sugar.
   To make Brazil nut flour: add 1 cup raw, unsalted Brazil nuts to a blender or food processor. Pulse until the nuts break down into a fine, flour-like consistency. Be careful not to process them for too long, or you may end up with Brazil nut butter instead! If you want a finer texture, sift the flour through a fine mesh strainer. You can save the coarser bits for another recipe, like adding to oatmeal or smoothies.

5. Pour in the melted butter and stir until the mixture is well combined and crumbly.

6. Sprinkle the crumble topping evenly over the fruit mixture, covering it entirely.

7. Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown, and the fruit is tender and bubbling around the edges.
   If the crumble topping starts to brown too quickly, lightly cover the dish with aluminum foil (don’t press it down on the topping, just tent it over the dish) to prevent burning while the fruit continues to cook. You can test the fruit by piercing it with a fork—if it’s tender and bubbling, it’s done!

8. Let the crumble cool for about 5 minutes before serving. It’s perfect on its own, but even better with a scoop of ice cream or a dollop of whipped cream.

If your crumble topping is browning too quickly but the fruit isn’t fully cooked, here are a few things you can do:

1. Lightly cover the dish with aluminum foil. This will prevent the topping from burning while allowing the fruit to continue cooking. Be sure not to press the foil down on the topping—just tent it over the dish. You can test the fruit by piercing it with a fork. If the fruit still needs more time, keep baking with the foil on until the fruit is tender and bubbling.

2. Reduce the oven temperature by about 25°F (15°C). This will slow down the cooking of the topping and give the fruit more time to soften without over-browning the crumble.

3. If the fruit seems dry or not cooking properly, you can add a splash of water, fruit juice, or even more rum to the fruit layer. This will create more steam and help the fruit cook faster.

To store the crumble, cover it loosely with plastic wrap, foil, or a clean dish towel, and keep it at room temperature. This helps maintain the crispness of the topping for a day. After the crumble has completely cooled, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate. This will keep the crumble fresh, but the topping may soften slightly due to moisture from the fruit.
When it's time to serve it again, preheat your oven to 350°F (175°C). Reheat the crumble for 10-15 minutes until warmed through and the topping has crisped back up.

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