Gingered blue-velvet plumcot crumble
Alcoholic beverages
A pyramid of luscious "Black-Velvet "plumcots beckoned from the produce aisle. They looked so exquisite and were so enticingly named, I had to scoop up a paper bagful. I kept thinking about ginger--crystallized ginger--to enhance their dark beauty, and this crumble was born. It is based on the recipe that my mother recreated in memory of her mother. When she was a very little girl, she often helped her mother bake a crumb cake, which I've posted as Sossie Beile's Little Cherry Crumb Cakes. I decided to make a plummy version with a double-thick garnet layer of homemade preserves. A little brown sugar, pure butter, and an extra egg yolk created a tender crumb which I crisped up with a sprinkle of slivered almonds and sugar. I hope it is a fitting tribute to the grandmother I often wish I could have known.
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