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.
Plum Crisp
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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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 10 comments… read them below or add one }
Just lovely! I know what I'm doing with my next batch of plums!
Beautiful crisps and lovely photos! I love the sweet tart flavor of plums and the idea of enjoying a treat in silence
xo
Now that's a great way to use plums. We too got alot this past week. Luckily I have a habit of eating a couple at a time! Maybe I can try to reserve some extras for this. Comfort food with a much needed healhty, wholesome twist! Love the cups too!
We joined a newer CSA so their fruit trees aren't mature yet — I can't wait! Until then I will supplement. The crisp looks great. I'm debating ordering the sucanat from Azure this month while it's slightly on sale, but 25 pounds seems like a lot to store.
My eyes dine on your photos. I don't really have a cup of plum crisp in front of me, but the beauty of your photography lets me pretend that I do.We do not have plums here in Mexico, but the mangoes are just now coming into the stores. They bake up in lovely crisps, cobblers and pies.Kathleen
I love how the juices have overflowed. Lovely.
oh lala ! this just looks absolutely delicious !!! Merci !!! corinne
omg obsessed. I love love love crisps! Apple, plum, peach… you name it! The photo is beautiful!
Love your dishes. We have a plum tree and I will be saving this recipe for our fresh plums!
Love you plums!!!!!