+
0 (0)

Category: Desserts

Plum and Raspberry Brown Sugar Crisp

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor. It's a mix that speaks of ... Read more

Total time: 1 hour 30 minutes plus 2 hours cooling | Serves 10

Fruit

  • 10 large plums, cut into 1/3-inch thick slices, about 7 cups
  • 1 pint raspberries, about 3 1/2 cups
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons orange juice
  • 2 tablespoons flour
  • 3/4 to 1 cup sugar, depending on plum tartness
  • 1/4 cup quick-cooking tapioca

Step 1Heat the oven to 350 degrees. Set aside a 9-inch deep-dish pie plate or baking dish on a baking pan (to catch any juices).

Step 2Place the plum slices and raspberries in a large bowl. Add the zest, orange juice, flour, sugar and tapioca to the fruit. Toss until well mixed. Let rest 30 minutes, tossing several times.

Topping

  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut into pieces
  • 1 cup light brown sugar, packed
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2/3 cup pecans (chopped or halves)
  • Strawberry or vanilla ice cream or frozen yogurt, for serving

Step 1Place the butter, brown sugar, flour, cinnamon, salt and pecans in the bowl of a food processor and process until the mixture starts to clump. Set aside.

Step 2Transfer the fruit mixture to the reserved dish; level the surface. Use your fingers to break up large clumps of topping (if any) and scatter evenly over the surface of the fruit. Gently compact the topping with your hands.

Step 3Bake the crisp until the top is brown and the juices are bubbling, about 1 hour 5 minutes. The crisp needs to rest 2 to 3 hours before serving (to let the juices thicken). (It can be made a day ahead and refrigerated after it's completely cooled, loosely covered with foil.)

Step 4Serve warm. Reheat in 350-degree oven until warm, about 12 to 15 minutes. Serve with ice cream.

Each serving:
468 calories; 40 mg sodium; 31 mg cholesterol; 18 grams fat; 8 grams saturated fat; 77 grams carbohydrates; 4 grams protein; 6.02 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Strawberry marshmallow brulee
Love goddess cake
Lamingtons
Pomegranate-glazed orange cheesecake