Juicy plums are tossed with brandy and cinnamon, and baked with a crumbly, buttery oat topping. Add a scoop of tart raspberry sorbet for the perfect finish!
Ingredients
For the filling:
1.5lbsripe plums
1/3cupsugar
3tbspflour
2tbspbrandy
1/2tspground cinnamon
6scoops raspberry sorbet
For the Crumble Topping:
6tbspbuttercubed
2.5ozall purpose flour, by weight(1/2 cup, measured)
1/2cupquick cook oats
1/3cupbrown sugar
pinch of salt
1/4tspground cinnamon
Instructions
Preheat the oven to 350 degrees F.
Slice the plums in half, and remove all of the pits. Quarter the plums up so they are in small slices.
Toss the plums with the sugar, flour, brandy, and cinnamon. Portion the plums in 6 4oz ramekins, and set the ramekins on a sheet pan.
Whisk together the flour, oats, brown sugar, salt, and cinnamon. Throw the diced butter in and work the mixture with your hands until the butter is well coated with the crumb mixture. Distribute the crumb topping on top of the plums.
Bake for 30 minutes, until the plum liquid bubbles over. Serve hot with a scoop of the raspberry sorbet. Enjoy!