I bought some amazing plums at Eastside Market over the weekend and so decided to make Plum & Blueberry Crumbles for breakfast yesterday. Yum!
Plum & Blueberry Crumbles
makes 4 servings
3 T. + 2 t. unsalted butter, divided
2 lg. ripe black plums, halved and pitted
1/2 c. blueberries
1/4 c. quick cooking rolled oats
1/4 c. all-purpose flour or gluten-free all-purpose flour
3 T. coarsely chopped hazelnuts, almonds, walnuts or pecans
2 1/2 T. light brown sugar
3/4 t. Vietnamese cinnamon
1/4 t. ground aniseed
1/4 t. ground allspice
1/4 t. ground ginger
1/8 t. ground cardamom
1. Preheat oven to 375 degrees F. Using 1 T. of the butter, grease 4 four-inch glass tartlet pans.
2. Cut each plum half into 6 slices. Arrange slices in bottom of pans. Sprinkle blueberries over plums.
3. In a small food processor, pulse together remaining ingredients until crumbly and sticking together. Sprinkle crumb mixture over fruit.
4. Place tartlet pans on baking tray. Bake for 25 minutes or until bubbly. Serve warm.