These Individual Plum Crumbles filled with sweet Moscato syrup are just begging for a scoop of ice cream and a warm summer night to enjoy them.
Well, hello there friends, and welcome to crumble season at Neighborfood: where all the desserts are fruity and covered in butter.
I’d like to apologize in advance for the flood of baked fruit you’re about to experience. I just can’t help myself.
This is by far my favorite time of year. The sun is stretching its warmth further and further into the evenings. Lettuce is poking its bright green leaves through the soil, and berries taste like candy. There is simply nothing I relish more than the pleasure of a warm, fruity dessert to top off a summer evening. Cobblers, crumbles, crisps, slumps, brown betty’s- I don’t discriminate. If it’s fruity and buttery, I’ll take it. A la mode please.
No matter that I already have six different recipes for cobbcrumbcrisps on this blog. There’s always room for new delivery systems in the world of the crumble.
And here’s the proof: Individual Plum Crumbles with Moscato Syrup. Because if you want to improve something, make it mini and add booze. #lifelesson
These plum crumbles are pretty standard as far as fruit desserts go. It’s your basic baked fruit topped with buttery brown sugar oat crumbles.
Until we start talking about the Moscato syrup. We’re venturing into new flavor territory with this stuff.
Essentially Moscato syrup is a simple syrup made with wine instead of water and reduced down into a slightly thick, glossy sauce. In other words, it is glorious.
National Moscato Day is coming up on May 9th, and I can’t think of a better way to celebrate than with the crisp, refreshing notes of Gallo Family Vineyard’s Pink Moscato. Gallo describes their Pink Moscato as being the “different” one in the family, which suits me just fine. I’m all about quirk.
When reduced down this Moscato becomes extra sweet and fruity, with hints of peaches and berries. It’s an ideal summer flavor that compliments the plums perfectly. Not to mention the color–get a load of that luscious pink hue!
So here’s how this individual crumble goes down. You halve the plums, remove the pits, and carve out a small well in the center of each of them. A Tablespoonish of the sweet Moscato sauce is drizzled into each plum like so:
Follow that up with a nice handful of the buttery crumble and a sprinkle of cinnamon before sending the tray off to the oven to undergo operation baked fruit bliss.
The whole mixture is baked until the plums are warm and soft and the crumble browned and crisped.
From there, it gets a dollop of something cool and creamy. Make it ice cream, make it whipped cream, make it mascarpone cheese. You can’t go wrong here. One last luxurious sweep of the remaining Moscato sauce completes the the trifecta of sweet plum, cinnamon crumble, and velvety cream.
Are you feeling it? The sudden desire to slow down, take off your shoes, and grab a spoon? It’s the call of the Moscato. So relax, savor the crisp warmth of a spring evening, and dig in.
To find out more about Gallo’s other fabulous Moscatos and grab a coupon, scroll below the recipe!
For the syrup:
- 1/2 cup granulated sugar
- 1 cup Gallo pink moscato
- 1 cinnamon stick
For the crumble:
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1/4 cup lightly packed brown sugar
- 6 Tbsp. butter
- 4 ripe plums
- Cinnamon, optional
- Whipped cream, ice cream, or mascarpone cheese for serving
For the syrup:
- Combine sugar, cinnamon stick, and moscato in a small saucepan and bring to a boil, stirring occasionally. Continue to boil for about 10-12 minutes or until the mixture is reduced and coats the back of the spoon. Remember, it will thicken some as it cools. I like to err on the too thin side rather than the gummy/burnt side. Remove from heat and allow to cool. Discard cinnamon stick.
For the crumble:
- Mix together flour, oats, and brown sugar. Use your fingers or a pastry cutter to work the butter into the flour mixture until small, coarse crumbles form.
- Prepare the plums by slicing them in half and removing the pits. Dig out a small hole in the center and if you'd like cut a very shallow X through the center. Be sure not to cut through the skin.
- Place the halves on a parchment lined baking sheet or in individual ramekins. Fill each hole with about a Tablespoon of the wine sauce then cover with the crumble.
- Bake at 350 for 20-25 minutes or until the crumble is browned and set. Serve warm with whipped cream, ice cream, or mascarpone cheese.
Recipe by NeighborFood
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Want to get to know the other members of the Gallo Moscato family? Meet their Red Moscato and White Moscato and discover where you can buy a bottle for yourself here. You can even download a coupon for a dollar off any of their Moscatos!