Upon seeing the ripe plums at The Farm, I was inspired to make a plum-based dessert. I researched my new cookbook and found a recipe for plum crisp. What’s a crisp, you ask? It’s basically an upside-down pie: fruit on the bottom, crust at the top. The problem with crisps is that a lot of them aren’t, well, crispy. With all that fruit, it’s pretty easy to end up with a soggy mess.
However, I was confident that my new cookbook would guide me to a truly crispy crisp. Because I followed the recipe word-for-word, I won’t post it here. My observations about this recipe/dessert:
- OMG it was SO GOOD. TC and I ate half a pan of this in one sitting. Highly recommended with vanilla ice cream (duh!).
- The secret to a crispy crust: nuts. I chose pecans, but walnuts and almonds were also suggested. The nuts kept the crust crispy even after refrigeration and reheating.
- I didn’t have a food processor for the crust, so I used an immersion blender. It was a bit cumbersome, but totally worth it.
- I used plums, but other fruits were also suggested, such as apples, pears, and peach/blueberry. The best part about using plums is that I didn’t have to skin them. I was pleasantly surprised that the plum skins didn’t get tough — I never even noticed them, actually.
- The other pleasant surprise? The recipe was perfect. I was skeptical at times, but the crisp turned out beautifully. I especially liked how there was only 1/2 cup of sugar in the whole crisp, so that there was a nice balance between the tart of the plum, with a hint of sweetness.
- Next up: I want to make the peach and blueberry version of this! And apple and pear ones in the fall. What can I say? I’ve become a crisp convert.