Plum Crumble

• For the plums:
• 2 Tbsp. lightly packed brown sugar
• 1 1/2 Tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 2 Tbsp. finely chopped crystallized ginger
• 12 to 14 Italian prune plums, halved and pitted
• For the topping:
• Scant 3/4 cup granulated sugar (about 4 to 4 1/2 ounces)
• 1 cup all-purpose flour
• 1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/4 tsp. kosher salt
• 1 egg, beaten well
• 7 Tbsp. unsalted butter, melted

1. Position a rack in the center of your oven, and preheat the oven to 375u0b0F.
2. In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour, cinnamon, ginger, and crystallized ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9-inch pie plate.
3. In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.
4. Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with toothpick. Cool.
5. Serve crumble warm or at room temperature, with creme fraiche, thick yogurt, or unsweetened whipped cream.

brown sugar, flour, ubc, ubc, ginger, italian prune plums, sugar, flour, ground cinnamon, baking powder, ubc, egg, unsalted butter

Taken from www.epicurious.com/recipes/member/views/plum-crumble-50068194 (may not work)