Plum raspberry crumble from Barefoot In Paris: Easy French Food You Can Make At Home (page 178) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on September 20, 2023

    Technically this is a crisp not a crumble, as it has oats in the streusel. I had to adapt this to the constraints of a beach house— owned by non-cooks! Had to adapt by making flour out of oats and nuts in a mini food processor. The only baking pan was heart shaped. It calls for no spices, and received rave reviews.

  • julesamomof2 on September 20, 2023

    The crowd I made this for raved about how delicious it was, which was a relief for me as many reviews noted the crumble as being too tart. The plums and raspberries were a really nice combo. I lean towards fruit desserts almost always these days and love a make ahead crumble.

  • anya_sf on March 04, 2020

    I used black plums and extra raspberries. I made 3/4 of the topping, which was just the right amount (made topping 1 day ahead). Quite good! Not too sweet (my berries were kind of tart) - great with vanilla ice cream. Just the right juiciness of fruit and crispness of topping.

  • austin.brandon on September 07, 2011

    http://www.foodnetwork.com/recipes/ina-garten/plum-raspberry-crumble-recipe/index.html

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