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