

Carving plum wood spoon and bowl for eating a plum dessert #woodworking #baking #shorts
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It’s plrumble season! Plum wood is one of my favorites to work with and I’m SO happy my trees are finally back in biz! Recipe is the plum-almond crumble by David Tanis from the NYT cooking app: Ingredients * 2½pounds small purple plums (about 12) * Granulated sugar, for sprinkling * 1cup/128 grams all-purpose flour * ½cup/110 grams packed light brown sugar * ½cup/113 grams unsalted butter, cut into pieces * ½cup/54 grams slivered almonds * ¼teaspoon almond extract * Pinch of salt * Crème fraîche or barely sweetened softly whipped cream (optional) Step 1 Heat oven to 375 degrees. Wash plums and cut in half with a paring knife. Remove and discard pits. (Larger plums may be quartered.) Step 2 Place plums cut side up in a deep 9- or 10-inch pie pan. (It’s fine if they don’t all fit in one layer.) Sprinkle lightly with granulated sugar. Step 3 Make the topping: In a medium bowl, place flour, brown sugar, butter, almonds, almond extract and salt. Using your fingertips, work the mixture until it resembles rough pea-size crumbs. Step 4 Mound the topping loosely over the plums, covering the entire surface. Bake for about 40 minutes, until nicely browned and oozing. Step 5 Let cool slightly, or serve at room temperature, with a dollop of crème fraîche or softly whipped cream.
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