Wednesday, 5 September 2012

Rhubarb Plum Crisp

Well, I've pulled approximately 315 plums off our tree (yes I counted...don't judge) and that equalled 9 crisps & cobblers. By the end I stopped using a recipe or even measuring ingredients for that matter. It became a free-for-all, for real. I also stopped writing my recipes down (because there really was no recipe to write), and I stopped taking pictures, because trust me, even if you sub out brown sugar for white sugar or put in less oatmeal or even none at all, each crisp hardly looks any different. So no picture for this post. If you want to see basically what it looks like, scroll down to my last post. The only thing I would say is that after all this, I think I've learned that I like my fruit desserts either as a full blown crisp (loaded with oatmeal) or as a biscuit style cobbler. I'm not as big of a fan of the toppings that are more doughy (such as this one). That's not saying that this one is bad though, it's just that after making 9 crisps, I'm allowed to be judgemental and a little picky because I've tried it all (or so it feels). But I do love this filling from this recipe. I feel like the orange really rounds out the flavour a lot better than the lemon of this one ever did.

Topping recipe is loosely based off of two of my mom's crisp recipes, while the filling is my own creation.



4 1/2 C. Plums
4 C. Rhubarb, (I used frozen, even fresh, you'll have to increase the amount of juice added and likely decrease the amount of cornstarch as well.)
1/2 Tsp. Cinnamon
6 Tbsp. Brown Sugar (or 1/4 + 1/8 C.)
2 Tbsp. Cornstarch (+ additional 1 Tsp. if too liquidy)
1 Tbsp. Orange Juice (+ additional if too thick)

3/4 C. White Sugar
1 C. Flour
1/2 C. Oats
1/4 Tsp. Cinnamon
1/2 C. Butter


~Wash and slice rhubarb into bite size chunks.
~Wash and cut plums.
~Combine rhubarb, cinnamon, and sugar in a pot. Heat until it bubbles and the rhubarb begins to soften. Add the cornstarch and orange juice. If too thick add more juice, if too runny add more cornstarch. If you're using frozen rhubarb, there will be a lot of liquid seeping out as it cooks.
~Add plums and stir until everything is combined
~Pour mixture into greased 9x13 baking dish
~In another bowl, combine the first 4 topping ingredients. Toss to combine.
~Add in the butter and with fingers cut into the flour mixture until it is a course crumb.
~Pour evenly over fruit.
~Bake at 375 F for 40-45 minutes or until fruit is bubbly. (Or freeze before baking and bake later).


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