Prumble is totally a thing.
juices beneath and, if you’re smart, melting vanilla ice cream scooped on top. And yet, in this case, they still maintain crunch from the pistachios that are sprinkled on right before baking, a trait that pie dough, alas, does not possess.The crumb part is also far easier to make than pie dough. There is no fear of overworking, no rolling it out into a crack-filled blob shape that is hopefully reminiscent of a circle, no oh-my-god-how-did-flour-end-up-on-every-surface-of-my-kitchen moment.
You can also play with a lot here. “The plums and cardamom go beautifully together, but I intended for this to be a template for whatever fruit is looking best at the farmers market, or whatever spices you have in your pantry,” says senior associate food editor Molly Baz, who developed the recipe. You can swap, say, peaches or nectarines for the plums, almonds for the pistachios, or cinnamon, or even nutmeg or ginger, for the cardamom. But one word to the wise.
or an 8x8x2” baking dish so that you don’t end up with burnt juices all over your oven floor, which will definitely happen if you use a standard pie dish.The assembly goes like this: fruit on the bottom, then the crumb you scatter haphazardly, so that some of the fruit still peaks out. “Make sure to squeeze handfuls together as you go so that you get bigger chunks and nota fully sandy sprinkling,” says Baz. And then the nuts on the very top.
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