This is such an easy and yummy summer dessert. You also can use different fruit to change it up a bit each time. I altered a recipe from Barefoot Contessa that originally had peaches instead of plums. I've made it with peaches before too, and it is really good. This time I made it with plums because we had lots of plums to use up from our tree.
10-12 firm, ripe plums
1 cup fresh blueberries
2 tablespoons freshly squeezed lemon juice
1/2 cup sugar
1/4 cup flour
Ingredients for Crumble:
1 cup flour
1/3 cup sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup cold unsalted butter, diced
Preheat the oven to 350 degrees.
Remove the skin from the plums, cut into thick wedges, and place them in a large bowl. Add the lemon juice, sugar, flour, and blueberries. Gently toss. Let the mixture to sit for 5 minutes. Next divide the mixture into ramekins or you could place into a baking dish. (I was able to fill 6 of the ramekins shown above)
For the crumble topping, combine all of the ingredients in a mixing bowl. Use a pastry knife or butter knife to blend the butter into the dry ingredients. You can also use your hands to mix the ingredients until they form into crumbs. Then sprinkle the crumb over the fruit. Place the ramekins or baking dish on a cookie sheet lined with foil. Bake for 35-40 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm with vanilla ice cream on top!
*Recipe altered from Barefoot Contessa's Peach Blueberry Crumble