|Late Season Black Plum Crisp|
Recipe by Mary
Two things that many Americans remember from their childhoods are family friends and fruit cobblers. Our parents’ friends become our own friends as we share experiences that become treasured memories of our childhood. We might not see these friends frequently as we age, but they are forever in our hearts. When we do talk, it seems as if no time has passed. Like old friends who are always there for us, so are fruit cobblers: easy to be with, reassuring, and nostalgic. Old friends and cobblers remind us of our youth, of summers gone by. And a cobbler made by an old friend gives us a double dose of comfort.
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|Black Plum Crisp after Round One|
~1½ lbs. plums
1 – 2 tsp. granulated sugar as needed
1/3 cup pecans, walnuts, or almonds
½ cup old fashioned rolled oats
¼ cup wholewheat pastry or other flour
1/3 cup firmly packed brown sugar
½ tsp. cinnamon
1/8 tsp. salt
2 tbsp. walnut or organic canola oil
2 tbsp. butter
Yogurt, sour cream, whipped cream, or ice cream (optional)
Preheat oven to 400 degrees F.
Pit plums and cut into quarters, or sixths if large. Arrange in an 8 inch square pan or 9 inch pie pan. If plums taste tart, sprinkle with 1 or 2 teaspoons of granulated sugar. If plums are either dry or very juicy, precook at 400 degrees F. for 15 minutes while making topping.
Chop nuts finely.
Mix together rolled oats, flour, sugar, cinnamon, and salt. Stir in chopped nuts. Add walnut oil and mix together with fingers until consistently crumbly.
Cut butter into half-inch chunks and add to topping mixture. Mix in with fingers until crumble mixture looks consistent.
Sprinkle topping evenly over plums. Put cobbler into oven and reduce the temperature to 375 degrees F. If plums were precooked, bake for about 20 minutes. If plums were not precooked, bake for about 40 minutes.
Let cool to moderately warm before serving, or serve cold. Add a generous dollop of sour cream, yogurt, whipped cream, or ice cream if desired.
|Card that Mary Sent with the Recipe|