November 5, 2009

Plum Crisp

Plum Crisp

Easy to make, yummy, and looks great - what more could you ask for in a dessert? I just caught on to this whole crisp idea this winter - I never actually realized that the topping is not a dough before (was I maybe confusing this with a crumble?). I made an apple crisp a few weeks ago, after our apple-picking trip to the farm; and today I made this one with plums. I used a combination of a few of Martha Stewart's crisp recipes to arrive at this:


- 5-6 medium plums, pitted and sliced into eighths or even tenths
- 3/4 cup flour + 1 tablespoon flour
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 rolled oats
- 8 tablespoons butter (1 stick)

- preheat oven to 375, and grease a casserole dish
- mix together 1 cup flour, brown sugar, cinnamon, salt, and oats
- cut butter into little pieces and add to dry ingredient mixture; stir until clumpy
- mix together plums, white sugar, and 1 tablespoon flour
- put plum mixture into the greased casserole dish and spread into an even layer
- pour butter mixture on top of plums and spread evenly
- bake for 35-45 minutes, until the top is browned and crisp, and the plum juice is bubbling
- let cool for 20 minutes before eating

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