Lie on the bridge and watch the water flowing past.
Or run, or wade through the swamp in your red boots.
Or roll yourself up and listen to the rain falling on the roof.
It's very easy to enjoy yourself.
– Tove Jansson, Moominvalley in November
It was a rainy day. Rain on the roof, against the windows. Sometimes quite harsh, sounding like a drum roll. Then gentle again, like a whisper, quiet and peaceful. Rain. I love its smell, its sound, and the comfort it brings. Walking through a warm summer rain and getting completely soaked. Don't like to get wet? Maybe the Rain Room is what your dreams are made of. Cocooned and protected.
Fall cannot exist without crumbles - apple crumble, plum crumble, berry crumble, pear crumble... You name it! And because it was raining and it's fall and I had some plums sitting on my countertop, I decided to make a plum crumble. I don't know where the idea with coconut came from but it turned out to be just as good as I imagined. With a hint of cinnamon to give it a homey feeling. Served with a scoop of vanilla ice cream. Enjoyed in good company. A dream!
Coconut Plum Crumble
500 g (1 lb) plums, quartered
1 tbsp demerara sugar
60 g (2 oz; 2 dl) desiccated coconut
50 g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats
40 g (1 1/2 oz; 1 dl + 2/3 tbsp) all-purpose flour
45 g (1 1/2 oz; 1/2 dl) demerara sugar
1 tsp cinnamon
pinch of salt
60 g (2 oz) unsalted butter, cold & diced
Vanilla ice cream, vanilla sauce, or whipped cream, to serve.
Preheat the oven to 190°C (375°F).
To make the crumble: In a medium-sized bowl combine the coconut, oats, flour, sugar, cinnamon, and salt. Using a pastry blender, a fork, or your hands, cut in the butter. You can make the crumble ahead of time. Just keep it refrigerated until ready to use.
Put the plums and sugar into a 21 cm (8") baking dish. Sprinkle with the crumble.
Bake on the middle rack for 30 minutes, or until the juices are bubbling and the topping is golden. Serve warm with vanilla ice cream, vanilla sauce, or whipped cream.