Over 40 plums arrived in my CSA (community supported agriculture) box this week. Looking at the abundance of beautiful fruit, I thought of a lovely plum crisp. I actually took a full twenty-four hours to decide if wanted brandy or almond extract in my crisp. I went with brandy . . . I’m glad I did.
When the crisp came out of the oven, the kids were outside riding bikes with friends so I sat alone, enjoyed the silence, and ate a bowl of sweet and sour plum crisp. If you need a little breather this week, slide a batch of these in the oven and then enjoy a little solitude with a wholesome bowl of goodness.
If you’d like to make individual servings simply spoon an equal amount of cooked plums into 6 8-ounce ramekins and top with oat mixture. Serves 6
1/4 cup almond meal
1/2 cup whole wheat pastry flour
3/4 cup organic whole cane sugar or Sucanat
3/4 cups rolled oats
1 tablespoon maple syrup
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into small dice-size pieces
3 pounds plums, pitted and cut into bite-size pieces
1/4 cup organic whole cane sugar
1/4 cup light honey
4 teaspoons arrowroot
1 tablespoon brandy
Preheat oven to 350°F and adjust rack to middle position. Place almond meal, flour, sugar, 1/2 cup oats, maple syrup, salt, and cinnamon in the bowl of a food processor. Pulse until combined. Add butter and pulse until dough begins to come together and is moistened. If the dough looks dry, add a tablespoon of water. Pour dough into a small bowl and stir in remaining 1/4 cup oats.
Place plums, sugar, and honey in a large saute pan over medium-low heat. Cook for about 5 minutes, until sugar is dissolved. Stir in arrowroot and cook until thickened, about 4-5 minutes. Take off heat and stir in brandy.
Pour cooked plums into a 11 x 7-inch baking dish and top evenly with oat mixture. Bake for 35-40 minutes until bubbling. Cool 10 minutes before serving.
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