Plum Crumble

• 1-1/4 cup Turbinado Sugar, Divided Use
• 1/4 teaspoons Salt
• 3/4 cups Whole Wheat Flour
• 3/4 cups All-purpose Flour
• 1 stick Unsalted Butter
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Baking Powder
• 2 whole Eggs, Divided
• 1/2 cups Half-and-half
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Vanilla Extract
• 1-1/2 pound Dark Plums, (about 8 Small), Pitted And Sliced
• 2 Tablespoons Turbinado Sugar, For Sprinkling

1. Preheat the oven to 375 degrees F.
2. In a medium bowl, whisk together 1 cup sugar, salt, and flours. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press this mixture into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
3. While the pastry is baking, whisk together the remaining 1/4 cup sugar, the remaining egg, the half-and-half and the almond and vanilla extracts in a small bowl; set aside.
4. Remove the pastry from the oven, and top with plum slices. Pour the half-and-half mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes.
5. Serve warm or at room temperature with ice cream, if desired.

turbinado sugar, ubc, whole wheat flour, allpurpose, butter, ground cinnamon, ubc, eggs, almond extract, vanilla, turbinado sugar

Taken from tastykitchen.com/recipes/desserts/plum-crumble-2/ (may not work)