Marian burros' plum crumble
Alcoholic beverages
Slightly adapted from Luisa Weiss of The Wednesday Chef. <br /> <br />Burros' crumble is shallow and top-heavy: a jammy layer of tart plums blanketed by a lumpy crust that my boyfriend aptly compared to a giant snickerdoodle cookie, warm with cinnamon. The plums are simply halved, pitted, and tossed with spices and a little flour and sugar. The dough is streusel-like—flour, sugar, baking powder, salt, and a beaten egg—just pinched apart and scattered over the fruit. <br /> <br />Its glorious cookie-cake texture comes from the final step: Before the pan goes into the oven, you'll pour melted butter all over the top. The butter binds clumps of dough together, so that they form a craggy crust that's got fluff and crisp, lightness and density. Gosh, if I had to choose between Burros' crumble—fruity and spicy, squishy and crispy—and her famous plum torte... I just might choose the crumble.
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