Tuesday, March 1, 2011

Plum Crisp: Y.U.M.M.Y

I've never been a big fan of plums, but when I saw them for fifty cents a pound back in the fall, I wondered if they would make a good crisp. I mean, come on, if you sprinkle something with sugar and roast it, it's bound to taste better right? Right!
I can't believe this fruit I've passed up for years is so good baked into a crisp. I made this a couple times in the fall, and then I couldn't find anymore plums. Last week I found them for fifty cents again, and I wasted no time in bringing them home to be cooked into crisp-y goodness.
You could use your favorite apple crisp recipe to make this, if you have one. For years I tried to follow apple crisp recipes, but I was always changing and adding to get the results I wanted. The topping part was never oat-y enough for me, or it was always too greasy. Also, there was never the right crisp to fruit ratio for me. (I get that I'm picky.) I also don't like to kill fruit with sugar, so I always go easy on the sugar in desserts like this.
Try my topping recipe on plums, or use your own! I just wanted people to know that plums rock in a crisp. And maybe someone has already discovered this...

Plum Crisp

7-8 plums
Slice into wedges, kind of thin, so they will bake quickly. I got about 8 wedges per plum.
Sprinkle with about 2 TBS sugar, toss together and put into a casserole dish.

1/4 cup flour
1 1/2 cup oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
Stir together the first four ingredients, then cut in your butter.
Spoon over your sugared plums, and bake on 375 degrees for about 30 minutes, or until golden and your fruit is tender.

I know you'll want to top this with whipped cream, or vanilla ice cream.



Jessi said...

wow. I'm going to have to try this. My husband is a huge fan of plums...I've never been very good at picking good ones...either they're too mealy or just rock hard. But, I'm not going to give up till I've enjoyed some of this!

Shelly said...

I know Jessi, same here. My hubby loves them too, but I don't really know how to pick good ones. When I bought them for this crisp, I let them sit on the counter for a few days first. When I started slicing them up, the kids were snatching pieces. I still didn't think they tasted all that great uncooked, but roasting them improves the flavor greatly.