Tuesday, November 2, 2010

Plum Apple Crisp

One time my mom made apple crisp for some sort of Young Women activity at the church. I was about 12 or 13. This was my all-time favorite dessert, so when it came time to serve it up, I took about a third of the pan. Hey, there were other desserts too! My Beehive advisor told me (I remember it being more of a snapping) to put back about half of what I had taken. "Leave some for everyone else!" she exclaimed, astonished that I would have the audacity to take such a greedy amount.

Hmph. What can I say? Fruit crisp is my absolute fave. I found this new rendition tonight and after tweaking it a little, here it is! I liked the idea of tossing the fruit with some of the cinnamony mixture first. Enjoy it my friends, and may you always unabashedly take large helpings.

2 medium Granny Smith apples, cored and thinly sliced
2 medium plums, pitted and thinly sliced
1/2 C butter, melted, divided
1/2 C firmly packed brown sugar, divided
1 T lemon juice
1 T + 1/3 C flour, divided
3/4 t ground cinnamon, divided
1 C rolled oats
1/4 C chopped walnuts or pecans
1/4 t ground ginger
Preheat oven to 375 degrees. In a medium bowl, combine 1/4 cup melted butter, 1/4 cup brown sugar, lemon juice, flour and 1/2 teaspoon cinnamon. Add apples and plums; toss to coat well. Place in an 9 x 12 inch baking dish.
In a medium bowl combine oats, remaining 1/4 cup butter, remaining 1/4 cup brown sugar, 1/3 cup flour, nuts, remaining 1/4 teaspoon cinnamon and ginger until well blended. Crumble over fruit. Bake 30 minutes or until fruit is tender and topping is lightly browned.

Serve warm with softened ice cream, if desired.

Makes 6 servings (or about 3 big-bowl servings).

You can also use 2 sliced peaches or nectarines in place of the plums.

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