Plums - as Crisp, not Torte

A few weeks ago I spotted Italian prune plums at Fairway. It was 96 degrees out, in the middle of a heat wave, and here I was looking at the first culinary signs of autumn.

But there they were, the plums, and of course I bought several pounds of them.

My thoughts went immediately to Plum Torte, the iconic Rosh Hashanah dessert. I make one every year.

But those plums are too good to reserve for just one holiday.

So I made these Italian Prune Plum Crisps.

Crisps are a more homey-style dessert than a stately looking Plum Torte. However, I think they are just perfect for the holidays. Easier too.

Or, why not serve both?

Plum Crisp with Oat Streusel

Filling:

• 36 Italian prune plums
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour

Crust:

• 1/2 cup all-purpose flour
• 1/2 cup quick cooking or rolled oats
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter or margarine, cut into chunks

Preheat the oven to 350 degrees. Combine the plums, brown sugar, lemon juice and flour in a baking dish. Set aside. Place the flour, oats, brown sugar, cinnamon, nutmeg and salt in a bowl and mix ingredients to distribute them evenly. Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. Place the oat mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown.

Makes 6-8 servings.

Crunchy Cookie and Brown Sugar Nut-Free Plum Crisp

The past few days were dessert top-loaded. My kids and grandkids were here for the Labor Day weekend so I bought the usual ton and a half of fruit and used half of that to serve as is and the other half, plus the usual overload of bananas that get too ripe for anyone to eat, to make into something else.

We have toddlers in the family and keep their diets nut free, so I made a different version of Plum Crisp without a nut topping.

A couple of us had this plain, but most of us added a blob of ice cream. Either way, this was a big hit. 

Crunchy Cookie and Brown Sugar Nut-Free Plum Crisp

2 pounds Italian prune plums

1/3 cup brown sugar

1 teaspoon grated fresh lemon peel

1/2 teaspoon cinnamon

2 tablespoons all-purpose flour

crust:

1 cup bran flakes or raisin bran flakes

1/2 cup old fashioned oats

1/2 cup crumbled vanilla wafers (or similar cookie)

1/4 cup brown sugar

1/2 teaspoon cinnamon

6 tablespoons melted butter

Preheat the oven to 350 degrees. Wash and dry the plums, cut them in half and remove the pits. Slice the plums into smaller pieces and place them in a bowl. Add the brown sugar, lemon peel, 1/2 teaspoon cinnamon and flour and mix ingredients to distribute them evenly. Place the fruit mixture into a baking dish and set aside. Crush the bran flakes slightly and put them in a bowl. Add the oats, crumbled cookies, brown sugar and 1/2 teaspoon cinnamon and toss ingredients to distribute them evenly. Pour in the melted butter. Mix until the dry the ingredients are coated with the melted butter. Place the mixture over the fruit. Bake for about 35 minutes or until the crust is crispy and golden brown. Makes 6-8 servings