Nutty Plum Crumble

A single-serving crumble that’s ready in under an hour. Fresh plums sliced into a baking dish and topped with a crunchy, nutty streusel made from whole wheat flour, oats, raw sugar, margarine, and peanut butter.

The peanut butter is what makes this crumble different. Rubbed into the flour and oats alongside the margarine, it creates a topping that’s nuttier and more substantial than a standard butter crumble. It also adds protein, which makes this feel more like a proper dessert and less like fruit with a cookie on top.

Plums release a lot of juice as they bake. The tablespoon of water in the bottom of the dish helps them start steaming immediately, and within 30 minutes the fruit is soft, jammy, and slightly tart underneath that golden crumble.

This is a whole wheat recipe, so the topping has a heartier, grainier texture than one made with white flour. It’s more rustic, and it pairs well with the slightly sour plum flavor.

Kitchen Tips

• Use ripe but firm plums. Too soft and they’ll turn to mush. Too hard and they won’t break down in 30 minutes.
• Rub the peanut butter and margarine into the dry ingredients with your fingertips until the mixture looks like coarse breadcrumbs.
• Serve warm with a scoop of vanilla ice cream or a pour of cold custard.

Variations

• Almond butter swap: Replace peanut butter with almond butter for a more delicate, less assertive nut flavor.
• Mixed stone fruit: Use a combination of plums, nectarines, and peaches when they’re all in season.
• Spiced crumble: Add ¼ teaspoon cinnamon and a pinch of ginger to the topping for a warmer, spiced version.