Fall is one of my favorite times of year as the trees are beautiful when their leaves change colors. In Park City we are treated to two sets of colors, the first when the scrub brush and maples change to red and then a few weeks later when the aspens turn to yellow.
I also love the bounty of the fall harvest…winter squash, garlic, onions, apples and plums. My friend, Nan, has several plum trees that were so plentiful this year that she ran out of ideas for using them …and time for preserving the harvest. All she needed to do was give
me a call and I was over her house in no time picking the beautiful plums.
Many years ago when I was in a gourmet cooking group I made a great dessert with plums
that is to die for. Italian plums with the pit removed and a piece of dark chocolate place in the center and wrapped in phyllo dough and baked. Oh, what a delight with a nice port. My cooking group devoured this delectable dessert in no time.
This year I am making a several plum recipes and want to share a very easy one with you, a plum crisp. This recipe is so easy to make and is so versatile you can use peaches, plums or apples…whatever is available at your farmers market.
- 2 cups flour (I use 1 cup white flour and 1 cup whole wheat flour)
- ¾ cup pecans (can finely chop or just mix in mixer alone before other ingredients)
- ¾ cup brown sugar
- 1 ½ sticks butter (12 Tbs)
- 1 egg
- 2 pounds plums
Mix flour, pecans, sugar. Add butter and yolk. Blend until crumbly. Press 2 cups of mixture into an 8 inch tart pan. Press to make edges straight.
Arrange fruit skin side down. Top with remaining crumb mixture. Bake at 350 till bubbly.
Cool and cut into wedges or rectangles. Garnish with whipped cream.