While processing, add butter, one tablespoon at a time until well incorporated. If he disappears, leave your link the comments, and I'll add it to Mr. Place flour and sugar in food processor and pulse a few times. Serve warm or at room temperature with ice cream, if desired. Scatter evenly over the plum mixture.īake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Arrange the plum wedges on top and dot with the butter. Pour the mixture into 12 by 8-inch shallow baking dish.įor the topping, combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment. ½ pound (2 sticks) cold unsalted butter, dicedįor the fruit, in a large bowl combine the plums, brown sugar, flour, cassis.¾ cup light brown sugar, lightly packed.1½ cups light brown sugar, lightly packed.3 pounds Italian prune plums, pitted and quartered. Finally, I made only half the topping because I don't like to overwhelm the fruit. I used almonds instead of walnuts because I wanted to share the crisp with a friend who is allergic to walnuts. I added Chambord because I like it better than Creme de Cassis. But if your plums are particularly tart, you might want to add all the sugar. We like the natural sweetness of the plums more than we like the added sugar. My changes: I cut the brown sugar for the fruit by half. I'll give you the recipe as it appears on the Food Network website, which I'm sure is wonderful as written, and I'll also tell you what I did differently so you can adjust accordingly. As is my usual procedure, I made a few changes to suit our tastes and ended up with a bowl full of yummy and a new September favorite dessert. I generally wing it when I make a crisp, but this time I decided to start with a recipe from Back to Basics by Ina Garten, the Barefoot Contessa. We did our best to eat them up, but yesterday I realized there were still a ton of plums in the fruit bowl. But last week at the farmers' market I may have gone a bit crazy when I bought a half peck of prune plums (aka Italian prunes).
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