Plum Crisp

Stone fruit season is upon us! What this means, of course, is that it is time for cobblers, crisps, and crumbles. I don't know about you, but to me, anything that has both fruit and oatmeal in it sounds like breakfast.  If you're not quite that intrepid, then try this delicious, easy-to-assemble crisp for dinner tonight.  It is best when served warm (you can reheat second servings in the microwave), I think, and topped with a scoop of vanilla ice cream. A bite or two also goes exceptionally well with morning coffee.

Plum Crisp

Adapted from a recipe on epicurious.com

For topping

1/3 cup chopped nuts (almonds, pecans, walnuts, or do as I did and use a handful of fancy nut mix)

1/2 stick (4 Tablespoons) cold unsalted butter

1/3 cup all-purpose flour

1/3 cup packed light brown sugar

1/3 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon salt

For filling

1/3 cup water

2 teaspoons cornstarch

1 1-pound container Melissa's Organic Plum Bites

1/4 cup sugar

Preheat oven to 375°F.

Make topping:

Place topping ingredients into a food processor and pulse until mixture resembles coarse meal.

Make filling:

In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 10-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 7-10 minutes, or until mixture has thickened. Transfer plum mixture to a 1-quart baking dish.

Sprinkle topping over plums. Bake mixture in the middle of the oven for 30 to 35 minutes, or until topping is crisp and golden. Cool on a rack for 10 minutes. Serve dessert warm with ice cream.

This post is linked to:

Full Plate Thursday

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Fabulous Friday

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