Red Plum Crumble with Cinnamon
Long red plums — Alsace quetsche, Ente plums, or “pruneaux” as they’re called in French-speaking Switzerland (not to be confused with dried prunes!) — signal the end of summer, and my friend Evelyne’s jams. These plums also call for a slightly brioche-like pastry for tarts, or, as here, a crumble. Pairing them with cinnamon should […]