You can probably tell that I love to bake. I bake most days out of the week and cook nearly every day. Mom helps me so the process moves smoothly and quickly, but I complete most of the process. However, Mom washes the dishes. I do load the dishwasher, but when it comes to KitchenAid parts, measuring spoons and cups, and baking pans, those are too delicate to go in the dishwasher, which is usually filled to capacity each night anyway. So, it’s always Mom standing at the sink washing the dishes that were used to create whatever sugary masterpiece that day. That’s fair, right? And totally worth it too? Well, I hope that’s how Mom feels.
I entered a contest for Chinet Bakeware and was announced as a weekly winner; the grand prize winner will be announced shortly, so please keep your fingers crossed. When the company contacted me about winning, I inquired about the featured blogs and recipes on the Chinet website and was offered the opportunity to test the Bakeware and have my blog featured as well. Very exciting!
Chinet sent me a set of Bakeware to try. What’s really nice about it is that it’s disposable. One less dish for Mom to wash! This is also great when giving the treats to others, as there’s no worrying about getting your pan back. And it’s made in the USA, always something I look for, especially when I’m using products that touch food. There are a couple of things I don’t love about the Bakeware, however. It is hard to maneuver without handles or even much pan on the sides to grab on to. This is especially treacherous when putting in and taking out of the oven, as no one wants to drop all their hard work. I’m also not sure it retains and conducts enough heat to properly cook some things. I tried a crumb cake in the pan first and could not get it to bake through. When it came to this crumble, though, I was impressed.
The crumble baked nicely in about the time I expected, stayed hot, had a crispy topping with soft fruit surrounded by thickened juices. When it came time to share the leftovers with my neighbors, the pan easily transported, as once it leaves the oven, it is almost immediately cool enough to touch. When it comes to things like crumble, it’s also hard to give it away without it looking really messy, so leaving it in the pan was awesome. I’m looking forward to using the Bakeware for more crisps and crumbles; I’d also love to try bread pudding or French toast bake in it and think it could even work for cinnamon rolls, but I don’t know if I’d try another cake in it. If you make savory dishes like lasagna, potatoes au gratin, or noodle casserole, I would also highly recommend these pans. Overall, there are a few things that could be improved, something to be expected with any new product, but if you have the right recipe for the job, I think they’re absolutely amazing.
As for this crumble, it’s pretty amazing too. And it’s also vegan. That’s right totally vegan, and I like it better than the non-vegan Peach Crisp I made (actually for the Chinet contest) not too long ago. The topping is outstanding, with that crumbly texture; it’s sweet and crunchy, with a little chew from oatmeal. I love the big clumps of it! Then there’s the fruit. Impressively sweet, rich, deeply flavored Bing cherries, grown in Michigan, fresh from the farmers’ market, paired with black plums and pluots, with a hint of tartness. The flavor of ginger comes through greatly, enhancing the rich juices. I wish I had more of this treat and know it won’t be long until I make it again. Give it a try for a wonderful summer dessert. And give Chinet Bakeware a try too, so there are fewer dishes, whoever washes them.
Plum Cherry Crumble
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
Ingredients
- Fruit
- 6 plums, any variety, peeled, pitted, and sliced
- 2 cups Bing cherries, pitted and halved
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- Topping
- ¾ cup old fashioned oatmeal
- ½ cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 7 tablespoons vegetable oil
Instructions
- Preheat oven to 350 degrees F. In a large bowl, combine plums, cherries, flour, sugar, cinnamon, ginger, and salt. Stir until fully incorporated and a thick juice forms.
- In a medium bowl, combine oatmeal, flour, sugars, cinnamon, and salt. Stir until combined and no lumps are present. Drizzle the vegetable oil over the dry ingredients and stir until the oil is mixed throughout the dry ingredients and clumps of various sizes are formed.
- Pour fruit into 1 ½ quart oval baking pan, an 8-inch square pan may alternatively be used. Spread into an even layer. Pour topping over fruit, evening it out with the back of a spoon. Place a piece of foil on the oven rack below the one on which you will bake the crumble in case it bakes over (mine did not). Bake for 45-50 minutes, until the top is slightly brown and the fruit juices are thickened and bubbling. Serve immediately. I do not recommend storing or freezing this recipe; it is best served fresh out of the oven.
- Prep Time: 20 mins
- Cook Time: 50 mins
Thank you so much for stopping by my blog and leaving such a sweet message. I always love clicking on new sites and looking around and yours is great. I’ll keep my fingers crossed for you about your Chinet win. I’m a cooking contester and know how exciting a win is. I will keep my fingers crossed for you and your novel and when I see your name on a book at Barnes and Nobel, I’m buy it!!!
Thanks for visiting, Karen; I really appreciate it. Thanks also for the kind and supportive words. It’s always nice to have someone cheering for my dreams to come true. Hopefully you’ll be able to buy my book one day in the not too distant future.
Looks delicious!
★★★★★
Thanks, Debbie!
Thank you for sharing the Plum Cherry Crumble! We all loved it! We just happened to have some homemade vanilla ice cream on hand which tasted good with it. The cobbler’s fruit and juices were the perfect sweetness and the crumb topping was so delicious! It had a great texture and I noticed the topping ingredient called for oil instead of butter or shortening. That is probably why it is different and better than some other cobbler recipies. It was fun to hear the story about the Chinet bakeware and will definitely buy some at the store. We sure want to support the company that supported you as the contest winner!
Thank you so much again and we are sure lucky to have neighbors like you!
★★★★★
I like the topping made with oil better than butter. I just tried it so it would be vegan and then fell in love with it. Homemade vanilla ice cream sounds wonderful and was probably the perfect companion to the crumble. Ice cream is coming up on my list of things to make! Thanks for your support and incredibly kind words; it means a lot 🙂
I love that this is vegan!! I am not vegan, but i find vegan baked goods to be extremely delicious- and so unique! Plu ms and cherries are such a delicious combination! 🙂
I’m not vegan either, but have a friend who is, so I like to make treats she can eat. I hope to make more vegan recipes. Plus, there’s something about a vegan dessert that just makes it seem healthier, so that means I can eat more of it, right? 🙂
I made this recipe last week but substituted the plums and cherries with peaches – and it tasted great too. I didn’t see you had a recipe for peach crisp on the web site, so I’ll have to try making that the next time. But this recipe is a keeper!
I’m so glad you enjoyed the recipe, Mary! It’s one of my new favorites for a quick dessert. I also love the peach crisp, but I think the topping on this one was a little better. Thanks for visiting and making one of my recipes; I appreciate it!
Plums range is size from 2cm to XL, how many cups is this recipe? 6plums in cherry plums is probably not even close to enough.
Hi Selena! I would say it’s about 5-6 cups of plums. I hope this helps!