Green Gage Plum and Pistachio Crumble

Sometimes recipes just fall in your lap. On an August afternoon I made my way over to the market, where late summer plums were in their full regalia. I was drawn to the unusual green plums, called green gages, and though I pondered them curiously, I'd never had a green plum and was unsure if I would enjoy them. That very same evening, I read Luisa's post which raved about a wonderful plum crumble she'd made and, already cursing myself for leaving the market empty handed, I asked if she thought the recipe would work with green gages.


Luisa responded so enthusiastically that I scampered back to the market as soon as I could to get myself those special plums. Quite frankly, I've always been rather blase about plums; but oh how wrong I was. Just one green gage was enough to convince me otherwise. Plums are the last fruits of the summer season, and they hold all the juiciness of those summer stone fruits, but also with a depth and warmth that only the early tinge of cooler evenings can bring. Of all plums, I prefer the smaller European varities like prune-plums and damsons, and among them green gages are prized for their flavor.

Since I'd been contemplating green fruits, I had the idea to add green pistachios to the crumble topping (also because I accidentally bought too many at the shop last week, who knew one pound was so many?!). I had forgotten that the green gage plums turn a beautiful pink-orange color when cooked, so instead of the monochromatic dish I had pictured, I ended up with something more reminiscent of when you first pick your own outfit for kindergarten. A riot of pink and green, the crisp was just as flavorful and delicious as it was colorful. Adding pistachios gives this a special flavor and makes it quite unlike any crisp or crumble I've had before. Plum season is just getting into full swing, so you've got plenty of time to seek out those wonderful green gage plums and make yourself a crumble.



Green Gage Plum and Pistachio Crumble
Green gage plums are the princes of late summer fruit, full of juicy flavor, they turn deep pink/orange when cooked. The pistachios in the topping give this a special touch. Inspired by Luisa and Marion Burros.

12-15 green gage plums, prune plums, or green pluots
3 tbl brown sugar
3 tbl flour
1/2 tsp each cinnamon and ginger
1 tbl fresh lemon zest
for the topping:
3/4 cup flour
1/4 cup finely chopped (or roughly ground) pistachios
3/4 cup sugar
1 tsp baking powder
1 egg, beaten
4 tablespoons butter, cold

1. Preheat the oven to 375 F. Halve the plums, pit them, and slice into thick wedges. Toss the plums with the remaining filling ingredients in a bowl and set aside.
2. For the topping, combine the dry ingredients in a bowl. Agg the egg and stir with a fork to make a crumbly mixture.
3. Place the prunes in a deep 9" pie pan or small casserole. Sprinkle the crumble mixture over the top. Very thinly slice the butter into slivers and lay it over the surface of the crumble (yes, I know it's a bit tedious). Use as much butter as necessary to make sure the whole surface of the crumble is thinly covered with butter. Place in the oven and bake 35-45 minutes, until the top is browned and the filling is bubbly.