Plums are one of my favorite stone fruits, but are horribly underrated. Other stone fruits seem to get all the attention, but I think it’s time plums get more love too.

My mother would search the farm stands religiously each fall when were kids. And since the Italian plumbs are harder to find, it made the hunt much more exciting. After we’d go home and make plum buckle or Torte.

I am a sucker for fruit crips or crumbles, and slightly obsessed with anything Food52, so naturally I had to make this a soon as I saw it. The plums bake up into bubbly, jammy goodness, that’s just the right amount of tart. The crisp topping delivers on the “cookie-cake texture”, getting crispy, crunch from the drizzle of melted butter, and cake-like puff from the egg and baking powder.

Marian Burros’ Plum Crumble

Fruit

Topping

Heat the oven to 375° F.

For the Fruit: In a small bowl, mix dry ingredients until incorporated. Add the plum halves and gently toss to combine. Arrange, cut side up, in a 9-inch deep dish pie plate set on a baking sheet to catch drips (there will be drips).

For the topping: In another small bowl, combine the dry ingredients and mix to combine. Stir in the egg and the vanilla extract (if using). Use your hands to squeeze and mix thoroughly to form soft clumps and bits. Scatter pinches of the dough evenly over the plums. Try to keep the bits small and craggy to add texture and crunch.

Pour the butter evenly over the topping and bake for 30 to 35 minutes, or until the top is browned, juices are bubbling and plums tender. I always look for a strong bubble when I’m making any crisp or pie. Serve warm or at room temperature, with ice cream, crème fraîche, mascarpone, or whipped cream.