Plum Crisp
- FOR THE TOPPING:
- 1/4 cups Almond Meal
- 1/2 cups Whole Wheat Pastry Flour
- 3/4 cups Organic Whole Cane Sugar
- 3/4 cups Rolled Oats
- 1 Tablespoon Maple Syrup
- 1/2 teaspoons Sea Salt
- 1 teaspoon Cinnamon
- 1/2 cups Butter, Cut Into Small Pieces
- _____
- FOR THE FRUIT FILLING:
- 3 pounds Plums, Pitted And Halved
- 1/4 cups Organic Whole Cane Sugar
- 1/4 cups Honey
- 4 teaspoons Arrowroot
- 1 Tablespoon Brandy
- Preheat oven to 350u0b0F and adjust rack to middle position. Place almond meal, flour, sugar, 1/2 cup oats, maple syrup, salt, and cinnamon in the bowl of a food processor. Pulse until combined. Add butter and pulse until dough begins to come together and is moistened. If the dough looks dry, add a tablespoon of water. Pour dough into a small bowl and stir in remaining 1/4 cup oats.
- Place plums, sugar, and honey in a large saute pan over medium-low heat. Cook for about 5 minutes, until sugar is dissolved. Stir in arrowroot and cook until thickened, about 4-5 minutes. Take off heat and stir in brandy.
- Pour cooked plums into a 11 x 7-inch baking dish and top evenly with oat mixture. Bake for 35-40 minutes until bubbling. Cool 10 minutes before serving.
ubc, whole wheat pastry flour, sugar, oats, maple syrup, salt, cinnamon, butter, ubc, ubc, arrowroot, brandy
Taken from tastykitchen.com/recipes/desserts/plum-crisp/ (may not work)