Plum Crumble

• 5 tablespoons cold butter, cut into small cubes, and more at room temperature for greasing pan
• 1 to 1 1/2 pounds small ripe Italian plums, halved and pitted
• 2 tablespoons sugar
• 2 tablespoons plum eau de vie, plain eau de vie or brandy
• 1/2 cup flour
• Large pinch of sea salt
• 13 cup toasted chopped almonds
• 1/4 cup almond paste
• 1/4 cup light-brown sugar
• Vanilla ice cream, for serving

1. Preheat oven to 375 degrees.
2. Butter a 9 or 10-inch shallow round baking dish.
3. Place plums, cut side up, in the dish; they should fit snugly in a single layer.
4. Sprinkle with sugar and brandy.
5. In a food processor, pulse flour, salt, almonds, almond paste and brown sugar until it is like coarse meal.
6. Then add chilled butter cubes and pulse until mixture looks more like peas.
7. Sprinkle almond mixture over plums and bake in oven until bubbling and browned, about 20 to 30 minutes.
8. Let sit for 10 to 20 minutes before serving, to cool and set.
9. Serve with scoops of vanilla ice cream or whipped cream with a little creme fraeche folded in.

cold butter, italian plums, sugar, brandy, flour, salt, almonds, almond paste, lightbrown sugar, vanilla ice cream

Taken from cooking.nytimes.com/recipes/11676 (may not work)