PLUM CRISP

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Categories     Food Processor     Dairy     Fruit     Nut     Dessert     Bake     Fourth of July     Vegetarian     Plum     Tree Nut     Almond     Oat     Summer     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 15 x 9-inch crisp

Number Of Ingredients 14

For topping
3/4 cup sliced almonds
1 stick (1/2 cup) cold unsalted butter
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
3/4 teaspoon cinnamon
1/2 teaspoon salt
For filling
3/4 cup water
4 teaspoons cornstarch
3 pounds Italian prune plums
1/2 cup sugar
Accompaniment: vanilla ice cream

Steps:

  • Preheat oven to 375°F.
  • Make topping:
  • On a baking sheet toast almonds until golden, 10 to 15 minutes. Cut butter into bits. In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal. In a bowl stir together flour mixture, remaining 1/4 cup oats, and almonds.
  • Make filling:
  • In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 12-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer plum mixture to a 15 x 9-inch (3-quart) baking dish.
  • Sprinkle topping over plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.
  • Serve dessert warm with ice cream.

Nathen Cedillo
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Arju khanal
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Karin Sterkman
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Mudi Ally
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Kumar UJJOL
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Chandra khattri Chandra
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snamile snamza
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Shakib Shakib
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Kabanda Makuubi
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Charles Wilcox
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Nalaka Sampath
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Rezwana Moni
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Rachel Botkin-Garcia
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Systematic Destruction
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