Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
Plum season has come to an end in Maine but you still might find a few stragglers at your local market. Plums have been cultivated since Neolithic times and may have originated in Caucasia. Plums are available in a number of varieties with the Stanley being one of the most common.
This week we are offering both a crisp and a crumble recipe. What is the difference? A crisp is a baked fruit dessert topped with a crisp and crunchy layer of ingredients. Similar to a crisp, a crumble is a baked fruit dessert with a layer of topping. A crumble topping rarely includes oats or nuts, and is instead usually a streusel-like combination of flour, sugar and butter.
½ cup plus 1 tablespoon all-purpose flour
1 cup plus 2 tablespoons packed light-brown sugar
½ cup old-fashioned rolled oats
¼ teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces½ ½
2½ pounds ripe plums (about 8), cut into 1-inch slices
Preheat oven to 375 degrees.
In a medium bowl, combine ½ cup flour, 1 cup sugar, oats, and salt. With clean hands, work butter into sugar mixture until coarse crumbs appear. In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Bake until topping is golden brown, 40 to 45 minutes.
Let cool 20 minutes before serving. Serve with vanilla ice cream or whipped cream.
Greengage Plum Jam
Yields: 32 ounces
The Greengage plum is a relatively small plum, grown mostly in Europe. They range in color from pale yellow-green to bright lime with rusty red speckling on their exterior. The amber colored inner flesh is sweet, dense and juicy. The plum is perfect for fresh eating and making into jam and chutney. Greengage jam goes well with cheese, especially Gruyère, spread on crusty white bread for an afternoon treat or served with buttered toast for breakfast.
4 pounds greengages plums
6⅔ cups granulated sugar
1¼ cup water
Place the water in a large heavy bottomed pan. Wash the greengage plums, cut into quarters and remove the stones. Add the plums to the water.
Use a nut cracker to crack open the stones and remove the kernels from the stones and add the kernels to the pan. Cook the greengages for 10 minutes on a gentle simmer.
Turn the heat down and add the sugar, stirring until all the sugar has dissolved. Return to the boil and boil hard for at least ten minutes or until the jam reaches 221F on a candy thermometer. Stir jam well and skim off all the kernels that float to the surface.
Ladle jam into hot sterilized jars and place lids on immediately. Store in a cool, dry place away from sunlight.
Plum Cracker Crumble
This plum recipe was originally published in the New York Times and is from Jerrelle Guy, author of the award winning cookbook Black Girl Cooking (2018). The crumble should be kept simple but spices that can be added at your own discretion include ginger, cinnamon, cardamom and nutmeg.
5 tablespoons packed brown sugar
¼ cup + 1 tablespoon all-purpose flour
¼ teaspoon kosher salt
1 sleeve (9 sheets) graham crackers, crushed to a fine crumb in a food processor or with a rolling pin
6 tablespoons unsalted butter
1 teaspoon vanilla
Heat oven to 350 degrees.
In 8” square baking dish add the plums, 3 tablespoons brown sugar, 1 tablespoon flour, ¼ teaspoon salt. Toss and set aside.
In a medium mixing bowl, combine graham cracker crumbs and remaining ¼ cup flour, 2 tablespoons brown sugar and ¼ teaspoon salt.
In small bowl combine butter and vanilla. Using spoon, mix into graham crackers until uniformly moist. Pressing down with palms, spread crust on top of plums creating an even, compact layer.
Bake for about 30 minutes, until golden brown and bubbling.