Plum Crumble

Ingredients

• 2 pounds plums – pitted and sliced
• 0.5 cup granulated sugar
• 1 tablespoon lemon juice – freshly squeezed
• 2 tablespoons cornstarch
• 1 cup all-purpose flour
• 0.5 cup light brown sugar – packed
• 0.25 teaspoon fine sea salt
• 0.5 cup unsalted butter – cold, cut into small cubes
• vanilla ice cream – for serving

Instructions

1. Heat the oven to 375°F (190°C) and place a 2-quart baking dish on a rimmed baking sheet.
2. In a large bowl, combine the plums, granulated sugar, lemon juice, and cornstarch; toss until the fruit is evenly coated, then scrape into the baking dish and spread in an even layer.
3. In another bowl, whisk together the all-purpose flour, light brown sugar, and fine sea salt. Add the unsalted butter and rub it into the dry ingredients with your fingertips until you have coarse crumbs with some larger clumps.
4. Scatter the crumble evenly over the fruit, leaving a few small gaps for steam to escape.
5. Bake until the topping is deep golden and the juices are bubbling thick around the edges, 40–50 minutes; tent loosely with foil if the topping browns too quickly.
6. Let cool for 15 minutes so the juices set. Serve warm with vanilla ice cream (for serving).