Total Time
1hr 55mins
Prep 1 hr 15 mins
Cook 40 mins

This desert is a delicious way to use summer plums and blueberries. We like it served warm with ice-cream for desert or cold with sour cream for breakfast. Original recipe printed in Bon Appetit (October, 1984). Prep time includes refrigeration and standing time (30-60 minutes)

Ingredients Nutrition

Directions

  1. Make topping first.
  2. Using a food processer and chopping blade, grind almonds using on/off turns.
  3. Add flour, sugar and butter through feed tube.
  4. Process until mixture starts to cling together (1 minute).
  5. Transfer topping mixture to bowl and crumble with a fork.
  6. Chill at least 30 minutes while preparing fruit filling.
  7. To make filling: Combine filling ingredients (plums- cinnamon) in a bowl.
  8. Let stand 30 minutes before proceeding.
  9. Preheat oven to 400 degrees F.
  10. Pour fruit filling into 2 quart baking dish.
  11. I use a corning ware casserole dish.
  12. Crumble topping over fruit.
  13. Bake 40-45 minutes or until brown and bubbly.
Most Helpful

A great way to use summer fruits. I served a Margarita Dip Margarita Dip on it.Very easy to make.

Rita~ September 09, 2003

This dish is tart and sweet. A nice combination. I used pluots instead of plums, and added some lemon rind to the filling. I also doubled the amounts for the topping, as we love the 'crisp'. Overall a nice brunch or late night snack. Thanks for Sharing!

2Bleu October 03, 2007