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In Our Kitchen: Peach and Plum Crisp

Peach and Plum Crisp is a summer staple and a total crowd-pleaser. It uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow and purple. It can be served warm or at room temperature, and it works well with ice cream or heavy cream.

ILEANA MORALES | Special to the Times

Peach and Plum Crisp is a summer staple and a total crowd-pleaser. It uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow and purple. It can be served warm or at room temperature, and it works well with ice cream or heavy cream.

This time of summer is like being in stone fruit heaven, with all kinds of plums, fragrant peaches and plump cherries. I paired plums and peaches to make what is my favorite summer dessert: the Peach and Plum Crisp. It's as easy to make as it is delicious, and this stone fruit crisp will be loved by everyone at any potluck or hangout you're invited to this summer.

This crisp uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow and purple. I made three crisps for breakfast on the July 4 weekend, and one friend said it's the best thing she'd ever eaten.

Another thing I love about this crisp is it doesn't ask too much of you on these hot, hot days. Slice up fruit until it fills your baking dish. Cover with oats, butter and other good stuff. Bake. You do have to heat up the oven, but it doesn't bake for long and can be made ahead.

Whether you serve the crisp warm or at room temperature, you will definitely want to add some ice cream or a big splash of heavy cream. I'm partial to Jeni's goat cheese ice cream with red cherries (even more stone fruit!) because that creamy tang against the intensely flavored fruit and crisp topping is just perfect.

This recipe can be made up to a week ahead. Just cover the crisp with plastic wrap and store in the fridge. To serve, reheat in a low-temperature oven. The splash of rosewater in the fruit filling is totally optional; it just adds a little something.

Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with fiance Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, alittlesaffron.com. Contact her at alittlesaffron@gmail.com.

>>EASy

Peach and Plum Crisp

For the filling:

2 to 2 ½ pounds peaches and plums, sliced into wedges (I used 3 big peaches and 4 or 5 plums)

Scant ¾ cup sugar

Juice of 1 lemon

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon rose water (optional)

For the topping:

¾ cup rolled oats

¾ cup sliced almonds

1¼ cups flour

¾ cup brown sugar

¼ teaspoon salt

12 tablespoons butter, cubed

Ice cream or heavy cream, for serving

Heat oven to 375 degrees.

In a 9- by 13-inch baking dish, toss fruit with sugar, lemon juice, cornstarch, vanilla extract and rosewater, if using.

In a medium bowl, combine oats, almonds, flour, sugar and salt. Cut the butter into the flour mixture, breaking down some of the butter pieces and making the mixture a bit crumbly. Evenly pour topping over fruit in baking dish. Bake until fruit is bubbling, and topping is crisp and golden brown, about 35 minutes. Let cool for 10 or 15 minutes. Serve with heavy cream or ice cream.

Serves about 10.

Source: Recipe adapted from the Kitchn

In Our Kitchen: Peach and Plum Crisp 08/05/14 [Last modified: Tuesday, August 5, 2014 11:31am]
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