Southernfood.about.com. As I often do, I pared the recipe down and created 2 individual servings. One of the things I found interesting about this recipe was that it called for egg mixed with the flour and sugar topping. Once the topping is crumbled over the fruit, you drizzle it with melted butter, then bake until golden. I think it was the egg that made the difference - it created more of a cookie atop the fruit. It was an interesting change of pace. In contrast to apple which tends to keep some shape even when cooked, the plums took on an almost "jammy" texture - really good. I confess that this will never take the place of my favorite Apple Crisp, but it was still delicious!
3 pounds fresh plums, pitted, quartered, about 5 cups
1/4 cup brown sugar
1 cup sifted all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 cup butter, melted
Combine plums and brown sugar, stirring well to blend. Pour into a buttered 11-1/2x7-1/2 inch baking dish. Sift together the flour, granulated sugar, salt, and cinnamon. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle mixture evenly over the plums then drizzle with the melted butter. Bake plum crumble at 375° for 40 to 45 minutes, or until lightly browned. Serve warm with whipped topping or ice cream.
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