| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 542 | 18g | 9g | 95g |
| sugars | fibre | protein | salt |
| 33g | 4g | 5g | 0.21g |
There’s something unmistakably captivating about a Plumcot and Blueberry Crumble, its sweet, tangy complexity paired with the rustic comfort of an old-world dessert. Growing up in Montana, where hot, homemade pies were as much a part of life as the rolling plains and the endless skies, I’ve always harbored a soft spot for the traditional crumble. But this Plumcot and Blueberry Crumble brings to the table, quite literally, the best of both worlds.
Paying Respect to the Land
The Native Americans lived in harmony with nature, deriving nourishment from it as they nurtured it. This recipe takes a leaf from that lifestyle, its key ingredients – the plumcots and blueberries, are stalwarts of the summer season, their sweet-tart profiles lending the dish a vibrancy that’s truly mesmerizing. Also, these fruits are packed with antioxidants, fiber, and vitamins, making it a delightfully tasty way of boosting your health.
Inspiration from the Old and the New
While the crumble is a respected part of many cuisines, I chose to tread a slightly different path and, inspired by Native American traditions, used plumcots instead of the usual apples or peaches. This stone fruit, a relatively recent invention, is a hybrid of a plum and an apricot, embodying new-world innovation while carrying echoes of its rootstock. The hybrid tends to have a sweeter flavor and juicier texture than either of its parent ingredients, giving the Plumcot and Blueberry Crumble a unique edge.
And let’s not forget the power of contrast. The robustness of the crumble coupled with the velvety softness of vanilla ice cream, if you choose to top it, makes every bite a sensory experience.
The Perfect Partner
What would deliciously complement the Plumcot and Blueberry Crumble? In Montana, we love pairing it with a game steak or a hearty bison burger. The sweet and tangy flavors playfully cut through the rich meats, making for a meal that’s satisfying yet balanced. Another complementary dish would be a spiced roasted chicken. The spices of the chicken would highlight and contrast the sweetness of the crumble.
Experimenting with new ingredients and flavor combinations is the soul of cooking. This Plumcot and Blueberry Crumble is a proud testament to that spirit, showcasing how we can extract the best from the old and the new, and how we can pay respect to our roots while embracing change.
What You’ll Need
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt, divided
- 1/2 cup unsalted butter, chilled and cubed
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 8 plumcots, pitted and cut into quarters
- 2 cups fresh blueberries
- 2 tablespoons corn starch
- Vanilla ice cream for serving (optional)
Method
Step One
Preheat your oven to 375°F (190°C). Then, in a large bowl, combine the all-purpose flour, half a cup of the granulated sugar, the light brown sugar, and a quarter teaspoon of the kosher salt.
Step Two
Add the chilled and cubed unsalted butter to the bowl. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
Step Three
In another large bowl, combine the remaining granulated sugar, lemon zest, lemon juice, vanilla extract, the remaining kosher salt, as well as the quartered plumcots and fresh blueberries. Stir until the fruits are well coated.
Step Four
Sprinkle the corn starch over the fruit mixture and stir until it is fully incorporated, and no dry spots of starch are visible.
Step Five
Transfer the fruit to a 9×13 inch baking dish. Sprinkle the prepared crumble mixture evenly over the top of the fruit.
Step Six
Bake in the preheated oven for 35-40 minutes, or until the crumble is golden brown and the fruit is bubbling.
Step Seven
Remove from the oven and let it cool slightly before serving. For an optional tasty finish, serve with a scoop of vanilla ice cream on top.
