Plum and Apple Crumble

Otherwise called ‘Leftover Crumble’ for this cake was made to get rid of some fruit that was languishing in my kitchen. Being apples and plums too ripe to make fruit salad, I chose to make the most of them by baking another crumble. Moreover, I wanted to celebrate Grandparents’ Day with a cake my parents could appreciate (my mom especially, because she loves cakes and she loves crumbles). For the topping I used the End-of-Summer Greengage Crumble recipe, while I added some cloves to the filling for a more aromatic flavor. Well, it vanished in a flash, so it shouldn’t be that bad.


For the filling:
about 10 damson plums
1 cooking apple
3 tbsps sugar
4-5 cloves
juice of 1 lime

Preparation time: 30 to 40 minutes
Cooking time: 30 minutes

Preheat oven to 190°C (375°F). Wash the plums, halve, pit and roughly cut them into pieces (not too small). Peel, core and cut the apple into chunks. Mix the plums and apple in a bowl with sugar, cloves and lime juice, and put aside. Proceed as for the End-of-Summer Greengage Crumble.

Crumble di Mele e Prugne

Detto anche ‘Crumble degli avanzi’ perché questo docle è stato fatto per finire della frutta che stava languendo in cucina. Visto che le mele e le prugne erano troppo mature per farci una macedonia, ho optato per fare un altro crumble. Inoltre volevo festeggiare la Festa dei Nonni con un dolce che potesse piacere ai miei (specialmente alla mamma, che adora le torte e adora i crumble). Per la copertura, ho seguito la ricetta del Crumble di Fine Estate di Susine Claudie, mentre ho aggiunto dei chiodi di garofano alla frutta per un sapore più aromatico. Beh, vista la velocità con cui è sparito, non doveva essere tanto male.


Per il ripieno:
circa 10 prugne
1 mela tipo Golden
3 cucchiai di zucchero
4-5 chiodi di garofano
succo di 1 lime

Tempo di preparazione: da 30 a 40 minuti
Tempo di cottura: 30 minuti

Preriscaldare il forno a 190°C. Lavare le prugne, tagliarle a metà, togliere il nocciolo e tagliarle a piccoli pezzi. Sbucciare le mele, togliere il torsolo e tagliarle a pezzetti. Mescolare le prugne e le mele con lo zucchero, i chiodi di garofano e il succo di lime e mettere da parte. Procedere come per il Crumble di Fine Estate di Susine Claudie.

  1. My first time here. Love the site. Well written and beautiful recipes… Looking forward to coming back.


    • Rita said:

      Thank you Dave! You’re always welcome! The napkin fold post is amazing: I can use it to try something different next time I have guests! 😀

  2. We just picked plums yesterday and i know what i am doing with them now! Can i repost on my blog ( i know i won’t do your pics justice) with a link to you?

    • Rita said:

      Yes, of course you can! I’d be really happy! By the way, I stopped by your blog and it’s awesome! There are some really mouth-watering recipes… and I love the pictures of Boggy Meadows Farm: it’s like virtually visiting a little part of New Hampshire!

  3. kim said:

    Oh, and let your husband know he takes fantastic pics.
    I wish mine would do mine, but he does dishes, so i shouldn’t complain, 😉

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