Buckwheat and Black Plum Crumble

A delightful dessert of ripe black plums topped with a wholesome buckwheat crumble.

Ingredients

1 1⁄2	pounds large black plums, sliced
2	tablespoons granulated sugar
2	tablespoons brown sugar
1	tablespoon fresh lemon juice
1 1⁄2	teaspoons cornstarch
1⁄4	cup buckwheat flour
1⁄2	cup rolled oats
3	tablespoons brown sugar
1⁄2	teaspoon ground cinnamon
1⁄4	teaspoon ground cardamom
1⁄4	teaspoon kosher salt
4	tablespoons unsalted butter, cold and cubed

Instructions

• 1. Place the slices of plums in a large bowl. Add granulated sugar, brown sugar, and fresh lemon juice. Gently toss to combine and allow the flavors to meld for about 30 minutes, while you prepare the crumble.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the nutty buckwheat flour, hearty rolled oats, brown sugar, aromatic cinnamon, fragrant cardamom, and a pinch of kosher salt. Mix on low speed for 30 seconds to ensure even distribution.
  3. Add cold, cubed unsalted butter to the flour mixture and mix on medium speed until the butter is fully incorporated and the mixture has a crumbly texture. (If preparing in advance, the crumble mixture can be refrigerated for up to three days.)
  4. Sprinkle cornstarch over the plums and gently stir to evenly coat the fruit.
  5. Preheat the oven to 350°F. Divide the prepared fruit mixture evenly among four small ramekins or place in a 10-inch cast iron skillet. Generously top each portion with a thick layer of the buckwheat crumble.
  6. Bake for 35-40 minutes until the fruit is bubbling and the crumble topping is a beautiful golden brown. Allow to cool slightly before serving warm, preferably accompanied by a scoop of ice cream.

Jul 18, 2024