Peach-Plum Crumble

Peach-Plum Crumble 519 600 Allison Robicelli

Peach-Plum Crumble 

While there’s not much better than biting into a crisp, fresh peach on a hot summer’s day, hitting it with some heat really makes that sweetness shine. This dessert has an unexpected ingredient that’s sure to delight, subbing out plain flour-based brown sugar crumble topping for one made of the perennial favorite of buttery Ritz crackers.  


1 pound red plums
1 pound white peaches
1 lime, freshly zested and juiced
3 tablespoons sugar
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons red wine (whatever your favorite is, I used Pinot Noir)
3 tablespoons Grand Marnier


1 1/3 cup finely ground buttery crackers (like Ritz)
1 1/3 cup loosely packed brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Preheat the oven to 375 degrees F. Add the peaches and plums to a baking dish (I use 8×11”, but 9×13” is fine too). Add the lime zest and juice then gently toss with your hands.

In a separate bowl, stir together the sugar, flour and salt. Sprinkle it over the fruit then gently toss again. Allow it to sit for 10 minutes. Drizzle the wine and Grand Marnier over top.

In a large bowl, combine the ground-up crackers, brown sugar, flour, cinnamon and salt. Add in the butter and use your hands to evenly distribute it throughout the mixture. I take at least 5 full minutes and mix with my hands, making sure all of the crumble is moistened and, well… crumbly. You want all of the flour mixed in and everything combined. Add in the vanilla extract and combine again with your hands. Sprinkle it evenly over top of the fruit.

Bake for 30 to 35 minutes, or until the crumble on top is golden and crunchy. Serve with unsweetened whipped cream.


Suggested Wine Pairing:  Castello Delle Regine Vino Spumante Extra Dry, $19.99



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