Oh boy, I sympathize with Denise and Lenny! Summer is evaporating by the second and there are plenty of baked goods to still make. Thank goodness, sweet and tart plums linger into September. I’m going to enjoy this truly perfect plum crisp with a big dollop of fresh whip cream this weekend. – Maggie
Summer has been a whirlwind of work this year. All intentions of summer fun kind of flew out the window for us. We had fantasies of digging our toes into the sand, long nights spent in the mountains around a campfire and possibly jumping on a plane. None of this happened.
With what little time we had free, we would hunker down at home to enjoy what summer we had at our disposal. We would spend time biking, puttering around doing house stuff, seeing friends and, of course, cooking.
As I realized that summer was coming to a close, I felt a mad rush of trying to capture every bite of summer. I didn’t want us to lose the memories of last year but not savor this year. We enjoyed mountains of summer tomatoes, baskets of sweet apricots, and boxes of peaches and plums. Recipes were being created, both savory and sweet, and enjoyed by anyone we could get to come over.
One recipe that we have been enjoying this summer is fruit crisp. Peach crisp, berry crisp, apricot crisp and plum. I was lucky enough to stumble upon some green gage plums to make the last of our summer crisps. Green gages are naturally sweet, so much so, that you don’t need a lot of sugar. I like to think of them as nature’s candy.
I find that with most crisp recipes, there is too much sugar added to the fruit as well as the topping. You can’t truly enjoy the fruit as it should be enjoyed. I consider this recipe to be a bit “old-fashioned” as there are no out of the ordinary add-ins, just sweet plums, a little lemon juice and a topping made with flour, butter and walnuts. I wanted the fruit to shine. And shine it did.
Special note: If you cannot find green gages in your area, use any plum. I have made this recipe using red plums as well as yellow. You may need add a little more sugar, but if the fruit is ripened well, you should be just fine with the measurements below.
Happy end of summer!
Perfect Plum Crisp
- 2 pounds of plums of your choice
- juice from 1/2 lemon
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup toasted walnuts, lightly crushed
- 1 egg
- 6 oz unsalted butter
- Preheat the oven to 375 degrees.
- Melt the butter. Using a pastry brush lightly coat a baking dish with 1 tablespoon of the butter. Set aside.
- Slice the plums into wedges over a mixing bowl; you want to capture all of that wonderful fresh juice. Squeeze the lemon over the top of the plums and lightly toss with your hands. Pour into the buttered baking dish.
- In a mixing bowl add dry ingredients for the topping. Lightly whisk the egg, just until beaten, and add to the dry ingredients. Using a fork, stir the mixture, until crumbly. Add half of the melted butter. Continue to stir with the fork until very crumbly. Scatter over the top of the plums. Drizzle the remaining melted butter over the top.
- Place onto a baking sheet and slide into the oven. Bake for 35 – 40 minutes, until bubbly and golden brown.
All photos styled and taken by Denise Woodward.
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