Plum and Blueberry Crisp

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)

• Ready In: 1 hr 55 mins
• Serves: 4-6

Ingredients

• For topping

• 3⁄4 cup  whole almond
• 1 1⁄2 cups  sifted flour
• 3⁄4 cup brown sugar
• 3⁄4 cup  well-chilled unsalted butter, cut into pieces

• For Fruit Filling

• 2 1⁄2 cups red plums, slightly under ripe,cut into 1/2 inch pieces
• 3  cups blueberries
• 3⁄4 cup sugar
• 3  tablespoons flour
• 2  tablespoons vanilla
• 2  teaspoons cinnamon

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.