Plum and Blackberry Crumble With a Crisp, Juicy Finish
The best plum and blackberry crumble uses more fruit than sugar, a small amount of starch, and a topping that stays coarse instead of turning into paste. Late-summer plums bring honeyed acidity, while blackberries add sharpness and enough juice to test the structure of the dish. Bake the crumble in a 23 cm square dish,…