Vanilla Almond Plum Berry Crisp
I don't think the sweet summer plum gets the recognition it deserves. The sweet and tart stone fruit is the star of this crumble. It is an easy dessert but has a show stopping color and flavor. The vibrant fruits are topped with a vanilla almond crumble and with just a hint of cinnamon to round out the flavor. You are going to want to make this dessert over and over again. Don't forgot to top with ice cream because everything is better a la mode!
For fruit that still holds it shape after baking choose firm but ripe plums that have a fragrant scent. I added frozen mixed berries to my fresh plums but fresh berries will work well too. You could add a mix of raspberries blueberries and strawberries or choose just one. Peaches would also be equally delicious just add them fresh or frozen thinly slice.
Although this past weekend was the unofficial end of summer. I think this dessert is a great transitional dessert. With bright flavors of summer blended with a little warmth and spice of the coming fall season.
Vanilla Almond Plum Berry Crunch
- 1 pound plums (about 4 medium), ripe but still firm
- 1 pound fresh or frozen mixed berries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 2 teaspoon vanilla bean paste, divided
- 1 cup old fashion oats
- 1 cup self rising flour
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup sliced almond
- a pinch of salt
*Vanilla drizzle (recipe below) and Ice cream for serving
Preheat the oven to 350 degree F and lightly grease a 9 by 13 baking dish.
In a medium mixing bowl, mix together oats, flour, brown sugar, 1 teaspoon of vanilla, salt and softened butter. Once everything has been mixed and the ingredients stick together like wet sand, gently mix in the sliced almonds. Cover the mixture with plastic wrap and put in the freezer while you prepare your plums and berries.
Slice your plums and add them to a large mixing bowl along with the mixed berries, granulated sugar, cornstarch, cinnamon and the remaining teaspoon of vanilla. Mix the fruits together until combine and all the cornstarch has been moistened. Pour the mixture into your baking dish. Top with chilled crumble leaving some large pieces for texture.
Bake for 45- 50 minutes until golden brown and bubbling. Let the crisp cool slightly then drizzle with vanilla drizzle (recipe below) and sprinkle with a few more slice almonds. Serve warm topped with ice cream.
vanilla drizzle: mix together 1/2 cup powdered sugar, 1 teaspoon of water with 1 drop of vanilla bean paste until smooth. The amount of water needed my vary. You want a drizzle that pours easily of the spoon but still holds it shape when drizzled.