If you’ve seen ‘The Drowsy Chaperone’ you know that I did not make up the title of this post – some drunken diva did, which only makes me love it more. It works here, when one needs a spicier name than ‘Plum Crumble’ for the deliciousness you see before you. Since plums have been in season, I gave in and bought a bunch of the prune variety, and did the only sort of baking I do, which means a crumble. (I’ll never be a baker or a candle-stick maker.)
Next time, if there is a next time, I would opt for using the larger plums in this recipe, as the smaller prune plums were more work to prepare. A crumble is very forgiving though, hence its favored (only) status in my baking repertoire. I also loved how the rather yucky and non-descript color of the flesh and skin turned into this gorgeous vermillion shade during the baking process.
The recipe is from Martha Stewart, bless her heart (and I mean that in the Southernmost way) and it works quite well. For someone more versed in baking, I’m sure a crumble (or in Martha’s words an ‘oatmeal crisp’ – I’m probably wrong about the whole name, actually) is a joke. For me, it was a triumph. Give it a whirl.
