I love this moment between seasons that we’re in, where Summer and Fall collide.
We’re savoring the best of both worlds right now. Cozy Autumn mornings fueled by steamy tea are becoming the norm, the leaves are starting to turn, and I’ve got homey soups and braises on my mind.
But late-Summer produce is still mightily available – corn and tomatoes and plums still stacked proudly in market baskets. These blueberry plum crumbles, utilizing frozen blueberries picked earlier in the Summer, and fresh plums from a local farm, are a lovely bridge between the two seasons.
Generously spiced with cardamom, that wonderfully warming Eastern spice, and inspired by my ever more frequent cups of chai tea, these cozy little pots of deliciousness pack a welcome depth of flavor.
On these chilly days, I don’t mind turning on the oven, in fact, I’m relishing getting back into the baking swing of things, particularly for sweet treats like these blueberry plum crumbles.
Fruit crumbles are a delicious exercise in contrasts. A buttery oat topping, crisp and crumbly, encapsulating a slow-cooked fruit filling beneath, saucy and flavorful, and bubbling up around the edges. Every bite a beautiful combination of the two distinct textures and flavors.
These mini crumbles couldn’t be easier. The prep time is mere minutes. Baking time is a good half an hour, but hands off, and well worth the reward. Size the recipe up or down, or bake it all in one larger baking dish, whatever works for your or your number of dessert guests.
Frozen blueberries will work just fine here, but I would recommend using fresh plums if they’re still in season where you are. See my recipe notes for easy vegan and gluten free substitutions.
Oh, and the term ‘a la mode’ was created for a dessert like this – a scoop of vanilla ice cream is almost a requirement. I always keep a pint or two on hand for just such occasions. The ice cream quickly melts into creamy oblivion in the warm, gooey fruit, enhancing an already decadent treat.