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January 27, 2005
Plum-Raspberry Crisp w/Almond Crumb Topping
Ingredients:
¼ cup plus 2 tbl sliced unblanched almonds (1 ½ ounces)
½ cup all-purpose flour
¼ cup plus 2 tbl dark brown sugar
Pinch of salt
3 tbl cold unsalted butter, cut into ¼ inch pieces
1 ½ pounds red or purple plums - halved, pitted and cut into ½ inch wedges
1 ½ pints raspberries (2 cups)
1/3 cup granulated sugar
1 ½ tsp fresh lemon juice
1 tsp pure vanilla extract
Scant ¼ tsp dried lavender flowers (optional)
Vanilla or toasted-almond frozen yogurt, for serving
Directions:
1. Preheat the oven to 350 degrees. Spread the sliced almonds in a pie plate and toast in the oven for about 6 minutes, or until the nuts are fragrant and lightly browned. Transfer the almonds to a plate and let them cool completely.
2. In a food processor, combine the almonds with 6 tbl of the flour, the brown sugar and salt and pulse until the nuts are fairly finely chopped, with some larger pieces remaining. Transfer the almond mixture to a bowl and work in the butter with your fingers until the topping is crumbly. Refrigerate until chilled, at least 15 minutes.
3. In a large bowl, gently toss the plums and the raspberries with the granulated sugar, lemon juice, vanilla, lavender flowers, and the remaining 2 tbl of flour. Gently spread the fruit in a 10-inch round glass or ceramic baking dish and sprinkle with the almond crumb topping. Bake the crisp for about 40 minutes, or until the topping is browned and the fruit is bubbling. Serve warm, with vanilla frozen yogurt.
(Total Fat: 10.7 gm, Saturated Fat 4.1 gm, Carbohydrates 52.1 gm)
Make Ahead: The almond crumb topping can be refrigerated in a sturdy plastic bag for up to 1 week. This recipe serves 6.
Posted by Kelli Little at January 27, 2005 07:27 AM