baking – Myfrenchkitchen

Autumn is almost here with all its varieties of plums. Mirabelles, red yellow and black velvet plums and the quetches are just starting. I decided on a yellow and red plum crumble for a delicious autumnal dessert. The yellow plums are at the end, and since they are my favorite plums, I wanted to mix them in with red plums. Not a single crumb is left when I make this crumble. It is simple an easy, as simple is always the best. But it can be dollied up according to desire. I prefer it simple with the tanginess of the plums adding all that is needed to turn this crumble into an autumn delight.

Recipe

120 ml all purpose flour
100 ml ground almonds
100 ml butter
75 ml brown sugar
25 ml brown sugar
750 g red and yellow plums

Preheat the oven to 180 degr C.
Mix the flour, the brown sugar and 75ml sugar in a bowl.
Add the butter and mix the mixture with your fingers until a crumble.
Cut the plums in thick slices, remove the seeds and add to an oven proof dish.
Sprinkle the 25ml of sugar over the top of the plums.
Sprinkle the cumed butter mixture over the plums.
Bake at 180 degr C for about 25 to 30 minutes until the crumble is slightly browned.
Serve warm with a dollop of créme fraîche.

Serves 6 people

Pinch of salt

Use any other seasonal fruit of your choice.
Serve in indivudual bowls or one large dish.
Serve warm or cold
Add spices like nutmeg, or cinnamon, or star aniseed for a wintery touch.
Use apricots or peaches in summer with fresh herbs like thyme and rosemary or mint.

A variety of autumnal plums.

I prefer semi dried tomatoes to fully dried ones. They are much more flavorful than the often leathery and chewy dried tomatoes. In a salad they are unbeatable, with pasta unforgettable and as a crostini for apero with a glass of wine , just delightful. I don’t give quantities in this recipe, it depends on how many tomatoes you have on hand. I used tomatoes from our potager which is bountiful at the moment. So come on, make your summer linger a bit longer and dry some seasonal tomatoes, from your own vegetable patch or from the market!

Recipe:

plum or roma tomatoes
salt and pepper
olive oil and sunflower oil
dried provencal herbs

Preheat the oven to 130 degrees C.
Line baking trays with baking paper.
Wash and dry the tomatoes, cut in half and remove the seeds.
Place the tomatoes in rows, cut side up on to the baking trays.
Drizzle with olive oil and season with salt and pepper.
Bake for about 2 hours or until the tomatoes start to curl up at the sides. Turn the heat down to 100 degr C and bake for another hour. Keep an eye on the tomatoes from now on so they don’t burn.
Remove from the oven, leave to cool and add tightly packed to glass jars with lids and fill with olive oil or a mix of olive oil and sunflower oil, Store in fridge. ( Will keep for about 2 weeks) Use the oil for cooking or vinaigrette.

In the potager.