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PLUM RASPBERRY CRUMBLE INA

Plum Raspberry Crumble

2005, Barefoot in Paris, All Rights Reserved
Show: Barefoot ContessaEpisode: Long Island Food
Recipe categories: Grains, Oats, Fruit, Plum, Raspberry, more
Recipe Ratings& Reviews(72)
Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
8 servings
Level:
Easy
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Ingredients
2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons orange juice
1/2 pint fresh raspberries
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra for sprinkling
Directions
Preheat the oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it”s in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

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Newest Ratings and ReviewsRead all 72 reviews

By Lani N
San Francisco, CA
on August 09, 2011
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Instead of Chambord, which is very expensive, pick up a bottle of Trader Joe”s raspberry wine, it”s JUST as good, if not better and it”s 1/4 of the price. Great crumble!!!! I anticipate that it will work with many different fruit combinations. Thank you!!!!

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By markushka1
on August 08, 2011
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No better then a c+. Soft topping runny fruit. This recipe was followed to the letter, it will not be made again

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By amy.porch_8173811
Savannah, GA
on July 10, 2011
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Oh, Ina… how I love you. This dessert is seriously amazing– better than I get at most restaurants and very simple to make. I used blackberries as the store was out of raspberries– think the fruit could be changed up any number of ways and be delicious. I am going to make this recipe over and over.

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