Plum Crunch

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Inspired by Ina Garten's recipe, but using the lighter topping from the Blueberry Crisp recipe posted earlier (you don't want to know how much butter the original recipe had). Creme de cassis intensifies the fruit's flavor, which can be rather mild otherwise.

Filling:
3 pounds Italian prune plums, pitted and quartered
1 1/2 cups light brown sugar, lightly packed
1/4 cup all-purpose flour
6 tablespoons creme de cassis liqueur
Topping (same as Blueberry Crisp):
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/2 cup chopped walnuts
Preheat the oven to 375 degrees F.

For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.

Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and walnuts cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Scatter evenly over the plum mixture.

Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.

Original recipe

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