Last week’s box from Washington’s Green Grocer included a bunch of plums and nectarines. Since I still had some ripe black plums left over from my previous trip to the grocery store, I knew I had to make something with all this fruit before it had a chance to go bad.
I threw together this crisp for dessert the other night, and not to toot my own horn, but it was flippin’ fantastic! I love fruit desserts, and this one made me think of fall and football. The tartness of the fruit was the perfect complement to the sugary crumb topping. Add a scoop of vanilla bean ice cream and you’re in business!
Plum & Nectarine Crisp
3 nectarines, pitted and cut into small pieces
5 plums, pitted and cut into small pieces
2 tbsp flour
4 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup quick oats
1 tsp cinnamon
1/2 tsp nutmeg
4 tbsp butter, melted
2 eggs, beaten
3/4 cup chopped walnuts (optional)
Preheat oven to 375°. In a large bowl, combine flour, sugar, and spices; add fruit and toss to coat.
In a second large bowl, mix together flour, sugar, oats, and cinnamon. Pour in melted butter and stir. Add eggs and incorporate, using your fingers to mix well.
Pour the fruit into a 9 x 13 casserole dish and spread out to create an even layer. Sprinkle the topping over the fruit, and bake for 25 minutes.