Plum and Blueberry Crisp
As the peak of summer approaches, you might notice markets filled with all types of new fruits that are bursting with ripeness. Yellow Shiro Plums are perfect for crisps, which typically include flour, sugar, butter and nuts…making a nice crispy topping. Whether you are making a crisp, cobbler, brown betty or a buckle, the key is using ripe, in-season fruit. These plums can be used alone, but combine beautifully with blueberries or raspberries, as shown in this eatbelieve.com recipe.
- 1 ½ lbs. ripe plums, washed, dried, halved and pitted
- 1 ½ cup blueberries, washed and dried
- 1-2 tbsp. granulated sugar
- zest of half a lemon
- 1 tsp. vanilla extract
- 8 tbsp. cold, unsalted butter
- 3/4 cup oats (quick, old-fashioned or steel-cut)
- 1 cup whole-grain flour (barley or spelt preferably)
- 3/4 tsp. salt
- 2/3 cup brown sugar
- 1/2 tsp. cinnamon
- dash of nutmeg, ground cloves and ground ginger
- 1/3 cup finely chopped walnuts or pecans
Preheat oven to 375 degrees F. In a large bowl, toss the fruit with the granulated sugar, lemon zest and vanilla. Spread evenly in the bottom of a deep (2 1/2-inch or 3-inch) baking dish (7×10 or 9×12 depending on height).
In a medium bowl, combine all other ingredients. Cut in the butter with a pastry cutter or two knives until it is mixed thoroughly and evenly with the dry ingredients. Sprinkle the mixture over the crisp and bake for 45-55 minutes or until the fruit bubbles on the sides and the topping is golden brown.
Serve alone or with a dollop of whipped cream or vanilla ice cream.