My favorite desserts often involve fruit, so I've never met a crisp or crumble that I didn't like. The fact that they are so easy to make is an added bonus. Italian plums are particularly tasty when baked, and in this crisp they are scented with cinnamon and cardamon. Heaven. If you have ripe apricots, they make a nice pairing with the plums. Simply pit and quarter them as you would the plums and do not exceed a total of 2-1/4 lbs of fruit.
Spiced Italian Plum Crisp
- 2-1/4 lbs. Italian prune plums, pitted and quartered
- 1-1/4 cups all purpose flour
- 1/3 cup ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1/4 t. cinnamon
- 1/8 t. ground cardamom
- 1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
Preheat oven to 375F
Whisk together the flour, walnuts, 1/4 cup of the sugar, brown sugar, cinnamon, and cardamon.
Slowly drizzle in the butter with a fork until the mixture is crumbly. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch, otherwise they won't cook all the way through.
In another bowl, combine the plums and remaining 1/4 cup of sugar. Spoon the fruit into a buttered 2 quart gratin or shallow casserole dish. Evenly sprinkle the crumbs on top of the fruit.
Bake the crisp until the fruit is bubbling and the topping browned, 50-55 minutes. Serve hot or warm.
Recipe from The Last Course by Claudia Fleming
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