Bottom-crust Plum Crumble

1 1/4c. plus 2Tb sugar
1/4tsp salt
1/2c. unsalted butter, chilled and cut into small pieces
1 1/4c. flour
3/4 tsp ground cinnamon
1/4tsp baking powder
2 eggs
1/2c. heavy cream, whipped into soft peaks
1 1/2tsp almond extract
1/2 tsp vanilla
1 1/2lbs (approx 12) dark plums, pitted and cut into 8ths


In a medium bowl, combine 1c. sugar and salt; cut in butter until the mixture resembles coarse meal. Stir in flour. Set aside half the mixture.

Add cinnamon, baking powder and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9in tart pan. bake for 10 minutes in a 350* oven.

While pastry is baking, whisk together 1/4c. sugar, remaining egg, cream, almond and vanilla extracts. Remove pastry from oven and spread the plum slices on top. Pour on cream mixture over fruit and sprinkle with remaining flour mixture. Sprinkle with remaining 2Tb sugar and bake until crumb topping is nicely browned and fruit is tender -- 20-30 minutes.

Serve warm or cold.

6 to 8 servings