Gingered Blue-Velvet Plumcot Crumble

1. 1

   Chop fruit coarsely, discarding pits. Combine with remaining ingredients, starting with the smaller amount of sugar, and stir to combine.

2. 2

   Empty plumcot mixture into a medium, 2-3 quart heavy-bottomed saucepan. Turn heat to medium-low and, stirring frequently, bring to a boil. Reduce heat and simmer, stirring, about 5 minutes. Taste for sweetness and adjust if necessary, and simmer, stirring frequently until thickened and reduced, about 20-30 minutes. Set aside to cool while you prepare crust.

3. 3

   Pre-heat oven to 350u00b0 and grease an 8-inch square Pyrex pan.

4. 4

   Whisk dry ingredients together until blended, and crumble in brown sugar. Toss well to incorporate.

5. 5

   Rub in butter, breaking up with fingers and tossing to coat with flour, until mixture is mealy and largest pieces of butter are pea-sized. Drizzle in egg, tossing with fork to combine.

6. 6

   Pat about 1/2 of mixture into bottom of prepared Pyrex pan. Press lightly to form a crust.

7. 7

   Scrape cooled plumcot preserve over crust (you may have about 1/4-1/2 cup left over--cook's treat).

8. 8

   Scatter remaining crumb mixture on top of preserves, spread a handful or two of almond over crumbs, and sprinkle about a tablespoon of sugar evenly over the topping.

9. 9

   Place pan in center of oven. Bake 30-45 minutes until golden and bottom crust is browned. Fruit should be bubbling.

10. 10

    Remove from oven and serve warm or room temperature. A scoop of vanilla ice cream goes well.

No additional tips available.