Well the summer olympics are finally here! Is anyone else as pumped about them as I am? I know my family is. Perhaps my London connection isn’t as stoked as the city is likely overrun with people who have no idea where they are going.
The thing about the summer olympics, however, is that you have to be inside to watch them though it might be quite nice outside. DC decided to end it’s horrendous heat wave right at the opening ceremonies…hooray? So each evening I have an inner conflict, watch the recorded programming or sit and read on the balcony. So far it’s been a half and half compromise.
One bonus, though, is the abundance of fresh produce that can be turned into delicious meals and desserts for viewing events. Try this crumble with any stone fruit. I am keeping my eyes peeled for more peaches to try here.
adapted slightly from The Cilantropist
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp baking powder
- 1 cup all purpose flour
- 2 cups oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 sticks unsalted butter, cut into pieces
- 1 egg
- 8 plums (or other stone fruit)
Preheat oven to 375°F and spray the inside of a 9×13 baking pan with non-stick spray.
Prepare plums by slicing each in half, remove the pit, and slice each plum thinly in crescent shapes. Set aside.
In a bowl, prepare the crumble mixture by whisking together the brown sugar, white sugar, baking powder, flour, oats, and spices. Using your fingers, blend the cold butter into the flour mixture. You want to evenly distribute it, but some clumps of butter will probably remain, and the mixture will be crumbly. Then use a spoon or your hands to beat and mix the egg into the crumble dough. Make the bottom crust by firmly compressing about 3/4 of the mixture onto the bottom of the prepared pan. Next, layer the plums over the top of the crumb base. Finally, scatter the remaining 1/4 of the crumb mixture over the top of the plum slices, without pressing it down.
Bake the bars in the preheated oven for approximately 30-35 minutes, or until the top is golden brown, and the plums around the edges are just a bit bubbly. Cool the bars completely in the pan before cutting them. Keep refrigerated in an airtight container if not serving right away.