Plum And Berry Crumble

• 5 fully ripe plums, stoned and sliced into thin wedges
• 1 cup raspberries
• 1 cup blueberries or blackberries
• 1/3 cup brown sugar
• 1 dash cinnamon
• 1 teaspoon grated lemon rind
• 3/4 cup brown sugar (the crumble starts here)
• 1/2 stick butter
• 3/4 cup pecans
• 1 teaspoon cinnamon
• 1 teaspoon grated lemon rind
• 1 cup rolled oats

1. Mix put sliced plums in a bowl and mix in sugar, cinnamon, and lemon rind. Then add and gently mix in the berries. Pour into a pie plate or casserole.
2. Put sugar, butter, pecans, lemon rind and cinnamon into a food processor. Pulse until the pecans are small bits and the butter is incorporated. Add oats and pulse another few times until everything is incorporated. Mix will be gravelly. Pour topping over fruit, being careful to spread it evenly and to the edges of the container. Bake at 375u0b0F for about 40 minutes or until bubbly and browned on top. Serve barely warm with vanilla ice cream.
3. For easy vanilla ice cream, pour 1 cup heavy cream into a saucepan. Add 1/2 cup sugar. Split and scrape a whole vanilla bean into the saucepan along with the bean so you get all of the flavor. Simmer, stirring just until the sugar is dissolved. Turn off heat and add 1/2 cup milk. Chill. When cold, and when the crumble is slightly cooled, sit down together with the pint-sized Donvier between you. Pour in the ice cream mix. Stir until consistency of soft ice cream. Serve the crumble in bowls and dip the ice cream, a scoop at a time, onto the plum crumble.

fully ripe plums, raspberries, blueberries, brown sugar, cinnamon, lemon rind, brown sugar, butter, pecans, cinnamon, lemon rind, rolled oats

Taken from food52.com/recipes/6118-plum-and-berry-crumble (may not work)