Last week I received two large containers of sugar plums from my CSA (Community Supported Agriculture.) The only time I’ve heard of Sugar Plums were in relation to Christmas. I believe its a dessert or treat people make that actually has nothing to do with sugar plums. I could be wrong.
After eating about 10 of them and giving half of them to one of my new favorite neighbors, I realized I would need to do something else with them too. I’m entertaining the idea of making some sort of plum sorbet, plum smoothie, plum glaze, plum muffins? Who knows?
The other night though I tried something new.
Apricot Peach Plum Crisp
The recipe was inspired by a Plum Peach Crisp recipe found on 101 Cookbooks. I followed her recipe with a couple SLY changes…the first being that I added apricots. The recipe below is from the website. My edits will be italized.
INGREDIENTS
Fruit:
*ripe apricots (not sure how much – SLY)
1 pound ripe peaches (I don’t know how much I used – SLY)
1 pound ripe plums (I don’t know how much I used – SLY)
1/4 cup natural cane sugar or brown sugar (I used brown sugar)
1 tablespoon plus 1 teaspoons arrowroot or cornstarch (I used organic cornstarch)
a scant 1/2 teaspoon orange blossom water (I did not use this although I entertained the notion of using rose water but forgot to add it – SLY)
Crisp:
3/4 cup rolled oats
3/4 cup white whole wheat flour (I did not use white flour. Just whole wheat – SLY)
1/2 cup natural cane sugar or brown sugar (I chose the brown- SLY)
1/2 teaspoon cinnamon
big pinch of salt (I forgot to add this – SLY)
1/3 cup butter, melted (Mine was softened but not melted – SLY)
1/3 cup yogurt (I used plain greek fage yogurt. I always have it handy because I use it for my home-made weekly face mask too! I also put a dollop in my black bean soup – SLY)
*2 tablespoons of milled flax seed. I thought this would blend perfectly – SLY
PREPARATION
Special equipment: 8×8 square baking dish or equivalent
Preheat the oven to 400F degrees. (oops! I had it at 350 – SLY)
Cut the peaches and plums into bite-sized, 1-inch pieces. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot/cornstarch. 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, sugar, and cinnamon together in a medium bowl. (Don’t forget the mill flax seed – SLY) 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 (and apricot – SLY) mixture.
Place the baking dish in the oven, middle rack, (I think I put it on the top rack) and bake for about 20-25 minutes, or until the topping is golden. (And I think I baked it for longer. Oops – SLY) 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). (I did add the lemon zest. - SLY) Enjoy warm or at room temperature.
RESULTS
I took the crisp to work and received great reviewed. One of the peaches was a bit tart and some associates enjoyed that and others would have rathered it to be sweeter.
I’m glad I added the flax seed and next time I want to remember to add the rosewater. I think it will give it that extra something. Next time I also want to try raw turbino sugar as oppose to brown sugar. Or perhaps a combo of the two. I wonder what adding agave nectar might to. Or some sort of amaretto liqueur. I think that would bring it to the next level. I still have plenty of sugar plums left and will be experimenting with this recipe again as well as some other ones!
Try it and let me know what you think!
