Plum Crumb

Hannah’s not sure how she came across this recipe, but it is the perfect stone fruit dessert, especially for a meat meal. Because the fat (i.e. butter or margarine) is melted, you don’t have to worry about the consistency. It’s also an awesome Shabbat morning breakfast.



  • 7 large plums, pitted and quartered
  • 1/2 cup packed brown sugar
  • 3 tablespoons + 1 cup all-purpose flour, divided
  • 1 teaspoon ground cinnamon
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup butter or margarine, melted



  1. In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2 quart baking dish or pie dish.
  2. In a small bowl, combine the sugar, baking powder, salt, and 1 cup flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with melted butter or margarine.
  3. Bake at 375° F for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature.


a recipe from Taste of Home

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