PLUM RHUBARB CRUMBLE

Plum Rhubarb Crumble image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 12

1 1/2 pound(s) plums, each plum pitted and cut into 8 wedges (4 cups)
1 1/2 pound(s) rhubarb, cut into 1/2 inch pieces (5 cups)
1 cup(s) sugar
1 teaspoon(s) finely grated fresh ginger
1/4 teaspoon(s) ground nutmeg
3 tablespoon(s) cornstarch
3/4 cup(s) old fashioned oats
1/2 cup(s) all purpose flour
1/2 cup(s) packed brown sugar
1/2 cup(s) sliced almonds, toasted
1/4 teaspoon(s) salt
1/2 cup(s) cold butter, cut into small pieces

Steps:

Combine plums, rhubarb, sugar, ginger, and nutmeg in large bowl; cover and let stand at room temperature 2 hours.
Preheat oven to 375F. Spray 9 inch round or square baking dish with nonstick cooking spray. Line baking sheet with foil.
Pour juices from fruit into small saucepan; bring to a boil over medium-high heat. (If fruit is not juicy after 2 hours, liquid will take less time to reduce and will require less cornstarch to thicken.) Cook about 12 minutes or until reduced to syrupy consistency, stirring occasionally. Stir in cornstarch until well blended. Stir mixture over fruit mixture; pour into prepared baking dish.
Combine oats, flour, brown sugar, almonds, and salt in medium bowl; mix well. Add butter; mix with fingertips until butter is evenly distributed and mixture is clumpy. Sprinkle evenly over fruit mixture. Place baking dish on prepared baking sheet.
Bake about 50 minutes or until filling is bubbly and topping is golden brown. Let stand 1 hour before serving.