Plum Crisp

By: Brady Evans

I did a weird thing the other day.  I was given a bunch of plums and instead of immediately stalking my favorite blogs for recipes, I whipped out a cookbook.  Plum CrispSpecifically, I started browsing Betty Crocker’s “New Cookbook” which is far from new and up to date.  It had not one recipe for plums or crisps, but I adapted a recipe written for peach cobbler to make this delicious dessert.

Not only did I change the fruits and types of fats out (peaches and plums are similar enough, right?) but I also added oats in place of extra flour in the topping. Brief research indicates that this difference makes the pivotal change that causes the dessert to be a crisp and not a cobbler.

The result, regardless of the name, was mighty delicious.  The deep purple plums made for quite a striking dessert to look at as well.

Plum Crisp (inspired by Betty Crocker’s Fresh Peach Cobbler)

Ingredients

  • 1/2 cup sugar
  • 1 T cornstarch
  • 1/4 tsp ground cinnamon
  • 4 cups sliced plums
  • 1 tsp lemon juice
  • 3 T butter
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1 T sugar
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk

Instructions

  1. Heat over to 400 degrees F.
  2. Mix 1/2 cup sugar, cornstarch, and cinnamon in a 2 quart saucepan and stir in plums and lemon juice.
  3. Cook, stirring constantly, until mixture thickens and boils. Once boiling, cook and stir 1 minute.
  4. Pour plum mixture into an ungreased 2 quart oven safe dish.
  5. Combine flour, oats, salt, sugar, and baking powder in a medium bowl.
  6. Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles fine crumbs.
  7. Stir in milk.
  8. Drop by spoonfuls onto hot plum mixture.
  9. Bake 25-30 minutes or until golden brown.

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