Plum Crumble

While visiting our friends Rob and Crystal last weekend in Sunnyvale, we got to experience a real Farmer's Market. They set it up in a parking lot, and farmers from all over the area bring in their freshest produce, which you can sample and purchase right there. One booth had these delicious white plums, so we bought them thinking they would be good for some sort of dessert.

When we got back to the house, I jumped on williamssonoma.com and found this recipe. We served it along side some non-fat vanilla frozen yogurt for a light, but yet delicious dessert.

It was super easy to prepare and tasted wonderful, still warm right out of the oven!

Plum Crumble

from williamssonoma.com

Ingredients:
3 1/2 Tbs. unsalted butter
1 lb. plums, pitted and thickly sliced
2 Tbs. fresh orange juice
1/2 tsp. vanilla extract
5 Tbs. firmly packed light brown sugar
1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1 1/2 tsp. grated orange zest
1 tsp. five-spice powder

Directions:
Preheat an oven to 400°F. Coat the bottom of a 9-inch pie dish with 1 1/2 tsp. of the butter. Combine the plums, orange juice, vanilla and 2 Tbs. of the brown sugar in the prepared dish and toss to coat the plums evenly. Then spread the plums out evenly. Cut the remaining 3 Tbs. butter into small pieces. In a bowl, combine the butter, oats, flour, orange zest, five-spice powder and the remaining 3 Tbs. brown sugar. Using your fingers, rub the ingredients together until crumbly. Sprinkle the mixture evenly over the plums. Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Serves 4 to 6.