And voilá! I think this recipe marks the official farewell to summer. The last plums left the tree and huddled underneath a warm and delicious crumble crust.
Summer is almost gone and took with him so many good ingredients, but autumn is also generous in his own way and invites to other flavors. Of course everyone always has a preference, but every season has unique charms. Who doesn’t like being by the fireplace during winter or enjoying the beautiful colors of autumn. Watching the rain on the window, or drinking a warm mug of tea to warm the body and the soul. We must learn to appreciate what each season brings. What is seasonal is healthier and tastier than at any other time of the year.
This year I wanted to try to freeze pitted plums, but because as the freezer is already full of everything that in season (pumpkin, blackberries, tomatoes, raspberries, green beans and peas) no point thinking about it.
The last plums, became this crumble … a worthy farewell to summer and a “welcome” to autumn.
100g of butter
100g Rolled Oats
30g Sesame Seeds
120g Wheat Flour
75g Yellow Sugar
450g Pitted Plums
1 tsp cornmeal
1 tbsp sugar
Turn the oven to 150ºC.
In a bowl mix the oats, the sesame seeds, the flour and the brown sugar.
In another bowl, place the pitted and cutted plums, add the blueberries, the cornflour and sugar. Mix.
Melt the butter and add to the dry mixture. Stir to combine.
Place the fruit in a oven bowl and arrange the oat crust on top.
Bake in the oven for 30-40 minutes (until golden brown on top).
Serve warm with yogurt or ice cream.