Plum Crumble
Serves 6 to 8

12 purple Italian or prune plums, cut in half and pitted
2 tablespoons brown sugar
1 1/2 tablespoons plus 1 cup unbleached all-purpose flour
1/4 teaspoon plus 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 heaping tablespoons finely chopped candied ginger
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (easy, easy here - maybe even just 1/8 teaspoon)
1 egg, well beaten
1/2 cup unsalted butter, melted
Vanilla ice cream, optional

1. Place plums in medium bowl. Heat oven to 375 degrees, with rack in center.

2. In a small bowl, thoroughly mix brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon cinnamon, ground ginger and the candied ginger. Add to plums and mix well. Arrange plums skin side up in ungreased, deep 9-inch pie plate.

3. In a small bowl, combine granulated sugar, baking powder, remaining flour and cinnamon and the salt. Mix well. Stir in egg. Using hands, mix thoroughly to produce little particles. Sprinkle over plums.

4. Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes. Crumble is done when top is browned and plums yield easily when pricked with cake tester. Remove from oven and cool.

5. Serve crumble warm or refrigerate for up to two days or freeze, well covered. If reheating, bring to room temperature, then warm at 300 degrees. If desired, serve with ice cream.

Note: If you decide, like me, to double the amount of plums to 24, just remember to change the amounts of the sugar and spices that you toss the plums in, too. I'd do 3-4 tablespoons of brown sugar to taste, 3 tablespoons of flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ground ginger and 3 to 4 tablespoons of finely chopped candied ginger.