Something old, something new.
No, not a wedding item. Just a plain old dessert. Plum and Pear Crisp. Because I wanted to use the last of the late summer season’s prune-plums and the first of autumn’s new pears. I just happened to have some of both on hand.
Such a homey, comforting way to transition from one season to the next.
Plum and Pear Crisp
Crisp top
2 ripe pears (Bartlett, Comice or Anjou)
10-12 prune plums
1/3 cup raisins
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
Preheat the oven to 350 degrees. Prepare the Crisp top and set it aside. Peel, core and deseed the pears and cut them into chunks. Place them in a bowl. Cut the plums in half, remove the pit and cut the halves again into halves. Add to the pears. Add the raisins, sugar, flour, cinnamon and lemon juice. Toss the ingredients and place in a baking dish. Cover with the Crisp top and bake for 30-35 minutes or until the top is crispy and browned. Makes 6 servings
Crisp top
1/2 cup old fashioned oats
1/3 cup all-purpose flour
1/3 cup chopped almonds
1/2 cup brown sugar
1/8 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
In a bowl, combine the oats, flour, almonds, brown sugar and salt and mix to combine the ingredients. Add the butter and work into the dry ingredients until they are crumbly. Spread evenly over the fruit.