As I mentioned in my last post, I was looking for some ideas/recipes for all the plums that are ripening this week.
I decided to use some of them in a gingered plum crisp. I had all of the ingredients on hand, so I wouldn’t have to go to the store. Here’s the cast:
Cutting the pits out of the cherry plums is the most difficult, or time consuming part of this recipe. I cut the pits out by slicing around them in 3 strokes. It left some of the plum on the pit but you can eat that off as you work on the others.
If you have larger plums, I would imagine that it wouldn’t be an issue but these are the size of extra large cherries.
Here’s the recipe. The sweet crisp topping is a nice balance to my tart cherry plums.
Gingered Plum Crisp
Makes about 6 servings - Use organic ingredients whenever possible
4 cups pitted plums
1/2 cup organic brown sugar, packed
2 tablespoons finely chopped organic candied ginger
1 tablespoon organic tapioca starch
1 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/2 cup white whole wheat flour
1/2 cup unbleached all purpose flour
1/2 cup organic unbleached sugar
6 tablespoons Earth Balance buttery spread (or butter)
Preheat oven to 375˚
Mix all of the filling ingredients in a bowl and pour into a greased 9” baking dish.
Put all of the topping ingredients in a food processor and pulse until the mixture starts to come together.
Sprinkle the topping over the filling and bake for 30 minutes or until the crust is golden brown
A little non dairy ice cream could be called for here....