The plums are here!
Total time: 50 minutes
2 tablespoons brown sugar
1½ tablespoons plus 1 cup unbleached all-purpose flour
¼ plus ½ teaspoon cinnamon
¼ teaspoon ground ginger
2 heaping tablespoons finely chopped candied ginger
12 plums, cut in half and pitted
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 well beaten egg
½ cup unsalted butter, melted
Vanilla ice cream, optional.
1. Heat oven to 375 degrees, with rack in center.
2. Thoroughly mix brown sugar, 1½ tablespoons flour, ¼ teaspoon cinnamon, ground ginger and candied ginger. Add to plums and mix well. Arrange, skin side up, in ungreased, deep 9-inch pie plate.
4. Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes. Crumble is done when top is browned and plums yield easily when pricked with cake tester. Remove from oven and cool.
5. Serve warm or refrigerate for up to two days or freeze well covered. If reheating, bring to room temperature then warm at 300 degrees. If desired, serve with ice cream.
Yield: 6 to 8 servings.