Last night i made this recipe with home-grown Santa Rosa plums and it is delicious! The crumble is okay but the cooked plums are the star of the
show, so to say.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plum Graham Cracker Crumble
Categories: Fruits, Desserts
Yield: 6 servings

1 lb (450 g) black plums; pitted,
- chopped in 1/2" pieces
5 tb (55 g) brown sugar; packed
1/4 c (35 g) A-P flour; +1 tb
1/2 ts Kosher salt
1 Sleeve (145 g) graham
- crackers; crushed in fine
- crumbs using a food
- processor or in a
- resealable bag using a
- rolling pin
6 tb (85 g) unsalted butter;
- melted
1 ts Vanilla extract

Set the oven @ 350 F/175 C.

To an 8" square or round baking dish, add the plums, 3
tablespoons brown sugar, 1 tablespoon flour and 1/4
teaspoon salt. Toss everything together to coat and set
aside.

In a medium mixing bowl, combine the graham cracker
crumbs with the remaining 1/4 cup flour, 2 tablespoons
brown sugar and 1/4 teaspoon salt.

In a small bowl, combine the butter and vanilla. Using a
spoon, mix it into the graham cracker mixture until the
crumbs are evenly moist, then spread it over the plums,
pressing down with your palms to create an even, compact
layer.

Bake about 30 minutes or until the crust is golden brown
and hardened and plum juice is bubbling up along the
edges of the pan. Remove from the oven and let cool for
at least 5 minutes. Serve warm or at room temperature.

Recipe by Jerrelle Guy

RECIPE FROM: https://cooking.nytimes.com

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