Comments on: What I do now

By: Anonymous

Anonymous — Thu, 02 Oct 2014 02:51:15 +0000

This recipe is freaking AMAZiNG! I'm now googling the best way to store a crumble because I can't fit anymore in my belly, the kids won't eat “fruit” dessert, and my husband is trying to lose a few. If you're looking through the comments trying to decide if you should make this, don't think twice.

By: Sammy

Sammy — Sat, 15 Oct 2011 08:04:45 +0000

I'm going to be moving to Seattle in a little less than a year. I'll definitely be making a trip to your restaurant. That crumble sounds amazing. I hope it's still on the menu when I get there. haha I can hardly wait!

By: Sammy

Sammy — Sat, 15 Oct 2011 08:04:45 +0000

By: Ena

Ena — Sat, 17 Sep 2011 21:27:24 +0000

Made it today and it is really good. I loved the addition of candied ginger. Next time I will add more plums, though, as I love fruit to be abundant in crumbles.

By: Ena

Ena — Sat, 17 Sep 2011 21:27:24 +0000

Made it today and it is really good. I loved the addition of candied ginger. Next time I will add more plums, though, as I love fruit to be abundant in crumbles.

By: Amy WK

Amy WK — Sun, 25 Jul 2010 03:23:43 +0000

Delicious recipe, even changed up a tad. I made it tonight with the fruit I had on hand — a combination of red and black plums, blueberries, blackberries, and a nectarine for good measure. The topping was perfect and plentiful! Thanks.

By: Sofia

Sofia — Thu, 15 Jul 2010 07:02:37 +0000

This is perhaps literally the most delicious dessert I've ever made. Thank you so, so much for the recipe!

By: Nicole

Nicole — Mon, 01 Mar 2010 16:26:48 +0000

I have a recipe for plum ginger crisp I got from Food and Wine years ago. I've tried to track the article down because it had other homey fruit desserts with a twist, but no luck. I'm so glad I wrote the plum one down. One thing they used with the fruit mixture which is mysterious and delicious is cardamon, just a fourth tsp. also fresh ginger, i tsp. No other spices, just the sugar and lemon juice. In the crumb topping, they add half a cup of sliced almonds, it gives it a great crunch and complements the other flavors beautifully. I've also exchanged the plums with nectarines with great success.
I just started reading you and feel I've found the Holy Grail of yum. I've made the butterscotch pots de creme, and to follow up on the religious metaphor (you started) I felt like a classy monk serving my friends such humble, transcendent, holy goodness. They were so happy. I've made the lima beans and the coconut banana bread, also great.

Thank you.

By: Karen

Karen — Sat, 09 Jan 2010 02:57:47 +0000

Just FYI Molly, I made this back in Sept/Oct with plums. My husband and I agreed we weren't crazy about the crystallized ginger in it, but we thought the crumble topping was great. So last night I thought I'd try this with apples. I used three large apples sliced medium-thick, cut back on the sugar a bit and omitted the ginger entirely, added a generous squeeze of lemon for tartness, along with about half a cup of fresh cranberries that were languishing in the fridge, and baked about 40 minutes. We loved it!

By: molly

molly — Wed, 25 Nov 2009 14:05:53 +0000

So this isn't about that plum crumble (though it looks divine). Or where you've been (though you've been missed, sorely, even if it is a seriously well-deserved, ahem, "break"). It's just a note of thanks for all the years you've appeared here, week after week, with wit and warmth and a little something that always, always, always made me snicker. Not easy on a Monday.

I'm as far as I've ever been from my Seattle home this Thanksgiving, and was stumped for a fine dinner roll. And as so often happens, I heard this little voice whispering "Touch of Grace...", and sure enough, here it still is.

I probably won't mention it over dinner tomorrow, but Orangette is one of those tiny little lovelies for which I'm awfully thankful. And happy to wait for.

Molly