Monday, July 9, 2012

Strawberry-Plum Crisp

This is what summer tastes like! Fresh fruit!!
Strawberries are in season and I bought a load of them a few days ago to make jam, but even after a big batch I had a lot of fruit left. And I also had a few black plums lying around that were a bit to tart to eat raw but were getting a bit too soft... So I made a fruit crisp, one of my favorite dessert to eat AND to make, also a good way to save fruit that are about to die... There's no recipe, per say, only instinct and common sense!


For the fruit mix:
3 big black plums, thinly sliced (don't bother peeling them, the peel will get nice and soft)
About 3-4 cups strawberries (maybe 5, made 6 cups of fruit total), hulled and sliced in half if needed (I sliced the bigger ones in half, left small ones whole!=BIG strawberrry chunks!!)
1 cup sugar (more if you like it very sweet...)
3 TBSP cornstarch
1 TBSP lemon juice

For the topping:
2-3 cups quick oats
About 1/2 cup all-purpose flour
1/2 cup lightly packed brown sugar
1/2 cup soft butter, unsalted
1 tsp chinese five spice
Pinch of salt

Mix all the topping's ingredient together until it clumps when you squeeze it. If it's to dry add more butter, if too wet add flour.
Mix all the fruit mix stuff, pour in a 8x8in. baking pan.
Spread the topping and press gently to make it even.
Bake at 350 on the middle rack for about 30 minutes, until it starts bubbling and the fruit is fully cooked (poke it with a fork, there shouldn't be any resistance!).

Grab a spoon and dig in!

p.s. starwberries are very juicy, so to prevent a mess in your oven put a sheet of foil on the bottom rack! This one didn't boil over but just in case... ;)

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