Plum and Peach Crisp recipe from 101Cookbooks

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Plum and Peach Crisp Recipe A couple other notes about this recipe: In addition

to being very sweet, most crisp/crumble/ cobbler-type toppings are big-time

butter bombs - unnecessarily so. I tried to scale back a bit here without

sacrificing taste or texture, and used yogurt to keep things moist. You can

sweeten the fruit part to taste with whatever sweetener you prefer. Honey might

work nicely with all peaches, etc.

Fruit:

1 pound ripe peaches

1 pound ripe plums

1/4 cup natural cane sugar (or brown sugar)

1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)

a scant 1/2 teaspoon orange blossom water (opt)

Crisp:

3/4 cup rolled oats

3/4 cup white whole wheat flour (all-purpose flour)

1/2 cup natural cane sugar (or brown sugar)

1/2 teaspoon cinnamon

big pinch of salt

1/3 cup butter, melted

1/3 cup yogurt

Special equipment: 8x8 square baking dish or equivalent

Preheat the oven to 400F degrees.

Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively

chubby slices and then cut them again in quarters or thirds. Place the chopped

fruit in a medium-sized bowl.

In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot.

Sprinkle over the fruit, toss gently (but well), add the orange blossom water

(optional), toss again, and transfer the fruit to an 8-inch square baking dish

(or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan).

To make the topping combine the oats, flour, and sugar together in a medium

bowl. Stir in the butter, and then the yogurt and mix until everything comes

together in a dough-like texture. Sprinkle the crumble evenly over the plum and

peach mixture.

Place the baking dish in the oven, middle rack, and bake for about 20-25

minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it

comes out of the ovens, and if you have a lemon onhand, grate a bit of zest on

top (optional). Enjoy warm or at room temperature.

 

 

 

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