Black Plum Cardamom Crumble Recipes

PLUM-AND-BLACKBERRY CORNMEAL-ALMOND CRUMB BARS

Plum-and-Blackberry Cornmeal-Almond Crumb Bars image

Ripe plums are very juicy, without much structure, so they're best combined with another stone fruit or berries -- in this instance, plump, sweet blackberries. If you can only find tart blackberries, use an equal amount of blueberries. Nectarines or peaches are also lovely.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h

Number Of Ingredients 19

Ingredients

1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
1/4 cup blanched almonds
1 3/4 cups unbleached all-purpose flour
1/4 cup coarse cornmeal
3/4 teaspoon kosher salt
1 cup sugar
12 ounces plums (about 6), preferably Italian prune, cut into a 1/2-inch dice (1 3/4 cups)
1 cup blackberries (4 ounces)
2/3 cup sugar (or 1/2 cup, if plums are very sweet)
3 tablespoons unbleached all-purpose flour
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup blackberries (4 ounces)
2/3 cup sugar (or 1/2 cup, if plums are very sweet)
3 tablespoons unbleached all-purpose flour
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

Crust:Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt.
Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan. Stir almonds into remaining dough mixture.
Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares.

PLUM-CARDAMOM CRUMBLE WITH PISTACHIOS RECIPE

Plum-Cardamom Crumble with Pistachios Recipe image

On the rare occasion you need an "excuse" to use up fruit before it goes bad, well, that's what crumbles are for. All of these juices will overflow a standard pie dish and you'll end up with burnt fruit caramel on your oven floor, so make sure to use a deep pie dish (an 8x8x2" baking dish will work well too).

Provided by Molly Baz

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 lb. any variety ripe plums, sliced 1/3" thick (about 8 cups)
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
1/4 cup cornstarch
1/2 cup plus 1/3 cup (packed) light brown sugar
1 tsp. kosher salt, divided
3/4 tsp. ground cardamom or ground cinnamon, divided
3/4 cup all-purpose flour
6 Tbsp. chilled unsalted butter, cut into small pieces
2 Tbsp. coarsely chopped raw pistachios

Steps:

Place a rack in lower third of oven; preheat to 350°F. Toss plums, lemon zest, lemon juice, cornstarch, 1/2 cup brown sugar, 1/2 tsp. salt, and 1/4 tsp. cardamom in a large bowl; let sit until some juices accumulate, 5-10 minutes.
Meanwhile, pulse flour and remaining 1/3 cup brown sugar, 1/2 tsp. salt, and 1/2 tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.
Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.
Bake crumble until juices are thickened and bubbling and top is golden brown, 40-45 minutes. Let cool slightly.

PLUM, RASPBERRY JAM & CARDAMOM CRUMBLE SQUARES

Plum, raspberry jam & cardamom crumble squares image

Add a layer of jam to bakes like these bars for a simple way to get more flavour. These moreish crumble squares are made with raspberry jam and plums

Provided by Diana Henry

Categories Afternoon tea, Dessert, Treat

Time 1h25m

Yield 16

Number Of Ingredients 17

Ingredients

4 cardamom pods , seeds crushed
1 tbsp lemon juice (reserve the lemon, see below)
250g low-sugar, high-fruit raspberry jam
10 slightly unripe plums , halved and stoned (you may need more, depending on size)
125g cold butter , cut into chunks, plus extra for the tin
150g ground almonds
150g plain flour
115g caster sugar
½ lemon , zested
½ tsp vanilla extract
50g plain flour
35g ground almonds
45g cold butter , cut into small chunks
50g light brown soft sugar
½ lemon , zested
25g flaked almonds
icing sugar , for dusting (optional)

Steps:

Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.

Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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