One of my favorite things about Summer is when friends occasionally stop by with a large bag of freshly picked fruit from their gardens. This past weekend, my dear friend bestowed on me a basket full of fresh plums. I could have made a pie, but I was in the mood for an easy, yet delicious crumble.
Crumbles are stewed fruit with a mixture of butter, flour, and sugar to make a crisp topping once baked. I added pistachios to the topping for extra crunch and spicy fresh ginger to the plum filling. Combine with a scoop of ice cream or dollop of whipped cream to make this fruity, nutty, and crunchy crumble the perfect Summer dessert. Crumbles are easily altered to suit just about any taste, so to learn how to make one,


Plum and Pistachio Crumble

Plum and Pistachio Crumble


  1. 8 firm but ripe plums
  2. 1/4 cup brown sugar
  3. 1/2 tsp freshly grated ginger or ground ginger
  4. grated zest of lemon
  1. Crumble Topping
  2. 1 1/4 cup all purpose flour
  3. 1/2 tsp freshly grated ginger or ground ginger
  4. 1/4 brown sugar, plus extra for sprinkling
  5. 1/2 cup unsalted butter, melted
  6. 1/2 cup chopped pistachios


  1. Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, halve the plums, remove and discard the pits, then cut the flesh into fairly thick slices.
  2. Mix the plums with sugar, ginger, and lemon zest. Divide the plum mixture evenly into each of six ramekins. Cook for 5-10 minutes until heated through.
  3. Crumble Topping

  4. Put the flour, ginger, pistachios, and sugar in a large bowl. Mix in the melted butter until crumbly.
  5. Carefully arrange the crumble over the plums in an even layer; keep your touch light, or the crumble will sink into the filling and go mushy. Scatter a touch more sugar on the top of each.
  6. Bake for 25-30 minutes or until the crumble topping is golden brown. Serve warm with vanilla ice cream or whipped cream.

Makes 6 individual crumbles.

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