Saturday, November 6, 2010

Mystery Fruit Crumble

In the past few days, my friend Daniel and I have had an e-mail exchange regarding his newly developed recipe for "Mystery Fruit Crumble".  He'd previously called it Sliva Crumble, but after conducting a bit of online research regarding the slang usage of the word "sliva", which is Bulgarian for "plum", he told me he was "a bit mortified".  I have taken the liberty of giving it the alternate name he used when he sent the recipe to me.  

6:48 PM  I just made a mystery fruit crumble.  It is awesome.  I have had that tree for 10 years and never tried eating the fruit.  I thought it was an almond but now I suspect it is a Sliva.  Those are hard green plums.  The squirrels were eating them with relish and I thought I would give it a try.  I baked the test recipe earlier in the week as a single serving crumble in one of my small ceramic pots.  I made the full recipe in a cast iron skillet.  Did I say that my Sliva Crumble is phenomenal?  I wonder how I can get the recipe posted online of a great food blog?   
Sliva Crumble
by Daniel Marlos

Ingredients for Fruit Filling:
·      One small basket of slivas cut away from the stone in sixths
·      One and one half cups water
·      The last of the white granulated sugar:  (about a half cup)
·      The last of the organic powdered sugar (about a quarter cup)
·      Cinnamon to taste

Layer the above ingredients in order in a buttered #10 cast iron 

Ingredients for Topping:
·      One cup flour and a quarter cup butter
·      One cup old fashioned oatmeal uncooked
·      Two small handfuls of pecan halves chopped coarsely

In a small bowl, mix flour and butter.  Add oatmeal and pecans.  Mix together and put on top fruit mixture. 

Bake in 350 degree oven for 45 minutes or until topping is nicely browned and fruit filling is bubbling vigorously.

After reading Daniel's letter I was really wishing I had some nice hot crumble at my house.  I was even tempted to defrost the last container of peeled and seeded loquats in my freezer to make an "emergency crumble".  Then this note came in from Daniel.

8:59 PM  WOW  You would not believe what it tastes like with a dollop of sour cream.  On second thought, I bet you can imagine.  Sour Cream would  make a door knob taste good and that Sliva Crumble is no door knob.

Sigh.  I was kidding myself when I thought I was actually going to defrost loquats at 9 pm and make a crumble so that I could eat it hot.  As I've said on this blog before, sour cream makes everything better.  And if I didn't have it, why bother to make the crumble?  

I'm hoping Daniel will have enough fruit on his tree to make his "Mystery Crumble" again.  And that he'll call me BEFORE he starts making it next time.

1 comment:

  1. I needed to check with Pearl, my mother who lives in Ohio, about the identity of the Sliva. I knew it was a plum, and the online sources indicate it is a Bulgarian name. I know that slivovitz is Bulgarian plum wine, but it seems the Sliva story that I had a vague recollection about we told by my Ukrainian grandfather who also called plums by the name Sliva. Here is the story.
    A friend of my grandfather's was going to a wedding and on the way he passed by a tree where the Slivas had fallen on the ground. He had to urinate. He continued walking to the wedding, but when he arrived, all the food was gone. By this time he was quite hungry and on the walk home, he passed under the tree and there were the tempting Slivas. He walked around under the tree carefully picking up the Slivas to eat, indicated "I peed on that one" or "I didn't pee on that one" so that he could determine which to eat. As an aside, my grandfather would never go to a wedding without eating first because he did not want to be in the same situation as his friend.