Plum Crisp
Sunday, January 29, 2012 My contribution to a pot-luck dinner hosted by a colleague. The other items on the menu: an apéritif made with homemade ginger syrup and soda water, white bean & kale soup, a rustic loaf of wholegrain bread, and a salad of mixed baby greens, sweet bell peppers and pecans. Did we eat with abandon? No, I wouldn't say that. But we did eat with freedom, enjoyment and gratitude.
Plum Crisp, adapted from a recipe for berry crisp in "Food to Live By", The Earthbound Farm Organic Cookbook
Plum Crisp
Makes one 1-quart crisp
FOR THE FILLING:
2 cups frozen, pitted plums, thawed and cut in quarters
1 cup frozen apple-and-pear sauce, thawed
2 tablespoons cornstarch
2 tablespoons Turbinado sugar (use more or less depending on sweetness of fruit and your taste preference)
2 tablespoons maple syrup
FOR THE TOPPING:
1/3 cup unbleached all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup firmly packed dark brown sugar
1/3 cup old-fashioned rolled oats
3 tablespoons unsalted butter
1. Make the topping. Place flour, cinnamon, salt and brown sugar in a medium-size bowl. Stir together until blended. Add the butter in small chunks. Work the butter into the dry mixture with a fork or your fingers until it is in small, sweetlet pea-like bits. {Make mental note to self to try Heidi's recipe for crumb topping next time.} Add the rolled oats and stir to combine.
2. Set topping aside. {Take a break to give some love and a treat to any pet who knows some kitchen goodness is happening, a crumb or two may fall, and so is leaning heavily against your lower legs while you stand at the sink.}
3. Position a rack in the centre of the oven and preheat it to 375 degrees Fahrenheit.
4. Make the filling. Place the plums and apple-pear sauce in a large bowl. In a small bowl, combine the cornstarch and sugar until blended. And the cornstarch and sugar to the fruit. Toss gently to combine. Transfer the fruit mixture to a shallow baking dish. {I used a quiche/flan pan.} Drizzle the maple syrup on top of the fruit.
5. Sprinkle the topping over the fruit but do not pack it down.
6. Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the topping turns golden. {In my convection oven, this took about 30 minutes.} Let the crisp cool slightly before serving it warm.
Adapted from a recipe for Summer Berry Crisp, Food to Live By: The Earthbound Farm Organic Cookbook, page 346.
