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 summer.
These desserts take full advantage of that combination. They’re easy to make, can serve a party of 10 and can be made a day ahead.
To remove the pit from firm plums, slice the plum right to the pit, cutting off the slices as you work along and discarding the pit when it’s finally disengaged. For these recipes, you can substitute two to three medium plums for each large plum. All tart plums are interchangeable and exact measurements are not critical to their success.
Fruit
Heat 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).
Place 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
Place 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.
Transfer 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.
Bake 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.)
Serve warm. Reheat in 350-degree oven until warm, about 12 to 15 minutes. Serve with ice cream.
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