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Monday, October 5, 2009

French Plum Crumble

Mid-September I took a much awaited trip to France. I traveled with a couple of friends to Paris where we caught the TGV (high-speed train) to Nimes. We picked up a rental car and drove an hour to a small village/hamlet in the Ardeche region where we stayed at a renovated French farmhouse, parts of which date back to the 1300's. This is an area where chestnuts have been the main crop since the Greeks brought them in 700 A.D. More recently the silkworm industry has been important in the area. Oh, and don't forget grapes and French wine!

Our hostess at the farmhouse is an artist/friend who also happens to be a marvelous cook.
Here are pics of the Plum Crumble she made one evening. She cut cold butter in chunks into the
flour/sugar/oatmeal topping mixture and mixed it all by hand. Dark brown sugar as well as white sugar over the plums. Baked long and slowly. Served with a dollop of creme fraiche.

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