Marian Burros’ Plum Crumble: A Classic Reinvented for Home Bakers
Discover Marian Burros’ plum crumble—an accessible, crowd-pleasing dessert that turns vibrant plums into jammy perfection beneath a snickerdoodle-like crumble.
Marian Burros’ Plum Crumble: The Casual Cousin of a Legendary Dessert
The change of season means the arrival of stone fruits, and among them, plums deserve a special place at the baker’s table. Marian Burros’ plum crumble is a beautiful answer to the question: “What shall I do with all these plums?” Inspired by her iconic plum torte, this recipe is proof that even simpler, even more forgiving desserts can rise to iconic status. With jammy plums below and a cinnamon-kissed, craggy topping above, this fruit crumble is some combination of crisp, cake, and cookie—all in one glorious bite.
Why Marian Burros’ Crumble Is Worth Knowing
- Effortless preparation: No need for meticulous crusts—just scoop, scatter, and bake.
- Celebrates plums: Uses Italian prune plums, but flexible with many stone fruits.
- Crumble with a twist: Topping is like a snickerdoodle cookie—light, fluffy, crisp, and golden.
- Perfect for sharing: Bakes easily in a standard pie plate, ideal for family-style serving.
The Origins: Marian Burros & Her Influence
Marian Burros, renowned for her much-loved New York Times plum torte, brought home baking to new heights with her simple, soulful fruit desserts. The crumble is a modern evolution—a shallow, top-heavy bake that fills the kitchen with sweet warmth and nostalgia. While the torte offers buttery cake supporting juicy plums, this crumble puts fruit first, with a bumpy, cookie-cake crust that steals the show.
About the Iconic Plum Torte
- Published annually in the New York Times since 1983, Burros’ plum torte is beloved for its simplicity and consistent results.
- A simple cake, topped with halved Italian plums, with a crisp-sugared crust and fragrant cinnamon.
- The crumble borrows this spirit, while leaning more heavily into textural contrasts and relaxed assembly methods.
What Makes This Plum Crumble Special?
- Jammy, tart plums soften and caramelize with just a little sugar and spice.
- The topping—a quick dough made with flour, sugar, baking powder, cinnamon, salt, and an egg—is crumbled and scattered, not rolled, then finished with a generous pour of melted butter that yields tender, snickerdoodle-like peaks.
- Customizable: Excellent with Italian prune plums but works with other stone fruits or even a mix.
- Flexible servings: Delicious warm, at room temperature, or even straight from the fridge.
Ingredients Breakdown
The beauty of Marian Burros’ plum crumble is in its pantry-friendly ingredients—nothing fancy, all flavor.
| For the Fruit | For the Topping |
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Step-by-Step Directions
- Preheat the oven to 375°F (190°C).
- Prepare the plums: In a bowl, combine brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon cinnamon, and ground ginger. Toss with plums until lightly coated. Arrange plums cut side up in a 9-inch pie plate placed on a baking sheet, to catch any bubbling juices.
- Make the topping: In a separate bowl, thoroughly mix flour, granulated sugar, baking powder, remaining cinnamon, salt, and vanilla if using. Stir in the beaten egg until soft clumps form. Using clean hands, pinch and squeeze the mixture into small, craggy pieces, then scatter them evenly over the fruit.
- Finish and bake: Drizzle melted butter evenly over the topping. Bake for 30–35 minutes, until the topping is golden brown and the plums are tender and bubbling.
- Serve: Enjoy warm, at room temperature, or chilled. Optionally finish with ice cream, crème fraîche, mascarpone, yogurt, or whipped cream.
Tips for the Best Plum Crumble
- Use the best plums you can find. Italian prune plums are classic, but any fresh, tart plums will work.
- Cut-side up arrangement allows fruit to bubble up, caramelize, and soak into the topping.
- Don’t overmix the topping. Craggy bits and uneven crumbs yield the best texture after baking.
- Bake until bubbly and golden. Wait for robust bubbling around the edges to ensure the fruit has cooked down properly.
Substitution Ideas
- Fruit: Try apricots, peaches, nectarines, or a mix for a new flavor profile.
- Spices: Experiment with nutmeg, cardamom, or allspice in addition to cinnamon and ginger.
- Flour alternatives: Substitute part of the flour with almond meal for a nutty version.
Serving Suggestions
- Classic: Serve warm with a big scoop of vanilla ice cream—it melts into the hot crumble for ultimate comfort.
- Tangy: Dollop with crème fraîche or thick yogurt for richness with a bit of tang.
- Whipped cream or mascarpone: Provides a creamy, sophisticated finish as the flavors meld.
- Breakfast option: Chilled leftovers go perfectly with coffee or tea in the morning.
Baking Notes: Texture and Technique
- The topping’s uniqueness comes from the egg and baking powder, which create a slightly cakey, snickerdoodle effect, yet maintain crispiness thanks to the drizzle of butter and coarse bits of dough.
- Use a baking sheet under your pie plate. Plums are juicy, and the mixture may bubble over during baking.
- Serve from the pan. This crumble is meant for casual sharing, straight from the pie dish or skillet.
History and Variations
The plum crumble is closely related to Marian Burros’ famous plum torte—a much-reprised cake that turned into an autumn staple for generations of bakers. The torte recipe, which was printed in the New York Times every year for over a decade, inspired countless adaptations. The crumble, in contrast, skips the cake base in favor of maximum fruit exposure and delivers a topping that’s less like pie crust and more like a chewy, sweet cookie.
Food writers and bloggers have suggested ways to make the crumble your own—for instance, swapping in peaches, using chopped nuts in the topping, or even making individual crumbles in ramekins.
Frequently Asked Questions (FAQs)
Q: Can I use other types of plums or fruit?
A: Yes, any ripe, tart plums will do, as will peaches, nectarines, or even a blend of different stone fruits for a twist on the classic flavor.
Q: Should the crumble be served hot or cold?
A: Plum crumble is delicious both warm and at room temperature. Many people enjoy leftovers chilled for breakfast or a quick snack.
Q: Can the crumble be made gluten-free?
A: Substitute a gluten-free all-purpose flour blend for the regular flour in both the fruit base and the topping for a gluten-free version.
Q: Is it possible to make the dessert ahead?
A: Plum crumble can be baked a day in advance. Simply cover and store at room temperature. Rewarm briefly in the oven if desired before serving.
Q: How do I store leftovers?
A: Cover loosely with foil or plastic wrap and store at room temperature for up to 2 days or refrigerate for up to 4 days.
Key Takeaways for Bakers
- This crumble is uncomplicated—perfect for both beginner and experienced bakers.
- It showcases peak-season fruit with minimal effort.
- The topping sets it apart: crisp, cakey, with snickerdoodle nostalgia.
- Delicious served many ways and easily adaptable for dietary needs.
Recipe at a Glance
- Prep Time: About 15 minutes
- Bake Time: 30–35 minutes
- Serves: 6
- Occasions: Late-summer gatherings, weeknight dessert, holiday breakfasts
Final Thoughts: Why You’ll Love Marian Burros’ Plum Crumble
This plum crumble’s appeal lies in its flexibility, its homage to tradition, and pure deliciousness. When late-summer plums are in the market, grab them. You’ll be rewarded with a jammy, comforting, crowd-pleasing dessert that may just become your new favorite, even alongside the legendary torte that inspired it.
