I like to use black plums in this crumble because their bright red interiors make for an incredibly beautiful presentation, but really, any kind will work. The buttery topping is extra nutty from the double dose of pecans and hemp seeds. Give it a try on any single-crust fruit pie apple and pear with a bit of chopped thyme is a great combo. The port adds a nice depth of flavor, but it’s not essential, so feel free to leave it out. Serve warm or at room temperature.
- Yield: 6 to 8 Servings
- ¾ cup all-purpose flour, spooned and leveled
- ¾ cup pecans, coarsely chopped
- ½ cup old-fashioned rolled oats
- 0.33 cup hemp seeds
- ¾ cup light-brown sugar, divided
- ¾ teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature, cut up and divided
- 2 pounds plums, halved and pitted
- 2 tablespoons port
- ½ teaspoon finely ground lemon zest
- Vanilla ice cream, for serving
- Preheat oven to 350°F.
- Whisk together the flour, pecans, oats, hemp seeds, ½ cup of the sugar, and ½ teaspoon of the salt in a bowl. Add 4 tablespoons of the butter and use the tips of your fingers to fully incorporate. Squeeze some of the mixture into clumps.
- Stir together the plums, port, lemon zest, the remaining ¼ cup of sugar, and the remaining ¼ teaspoon of salt in a bowl. Transfer the plums (making sure they are all cut-side up) and any liquid to a 2-quart baking dish. Top with the remaining 2 tablespoons of butter and the crumble topping. Bake, until the top is golden brown and the juices are bubbling, 40 to 50 minutes.
- Serve warm with a scoop of ice cream.