7 cups (1.75 litres) plums, pitted and cut into 8 wedges (6 to 8 plum)
2 tablespoons (30 ml) unsalted butter, melted
Preparation
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Crumble
In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened and stick together when pressed between your fingers. Set aside.
Filling
Combine the sugar and cornstarch in a 20-cm (8-inch) square pan with a 2 litre (8 cup) capacity. Add the plums and butter and stir to combine.
Drop the crumble in pieces onto the plums. Bake for about 45 minutes or until the crumble is golden brown. Serve warm or cold.