Spotlight On: Plums

Here in Southern California the plums are spectacular this year. I bought 8 on Sunday (I took the picture above at the farmers market when I got the plums) and the kids and myself ate them all. So I went back to the store on Monday and purchased 8 more. And they are now gone! So I thought it would be fun to post an amazing plum crunch recipe from one of my favorite cooks: Ina Garten aka: The Barefoot Contessa. I have all of her cookbooks and use them often, especially for her desserts. I am going to make this on Friday night because it is so amazing.

Plum Crunch
(serves 8)

3 pounds plums sliced thick
1 1/2 cups light brown sugar, lightly packed
1/4 cup flour
6 Tbsp creme de cassis liqueur (this is optional and can be omitted)
*Cassis is a liquer made from black currants. You can splash it into white wine to make a kir or in champagne to make a kir royale.*
For the Topping
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1 cup oatmeal (not the quick cooking time- the real stuff)
1/2 cup chopped walnuts (you could also substitute pecans, which I like better)
1/2 pound (2 sticks)cold unsalted butter diced

Vanilla ice cream or whipped cream for serving

Preheat oven to 375 degrees

For the fruit, in a large bowl, combine the plums, brown sugar, flour and cassis. Pour the mixture into a 12 by 8 inch shallow baking dish.

For the topping, combine flour, granulated sugar, brown sugar, salt, oatmeal, nuts, and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.

Bake for 40-45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temp with ice cream or whipped cream.

*Helpful hint: put some tinfoil under the crumble so if it boils over it wont get your oven all sticky.