We have entered a new phase in our lives...transitioning away from diapers and on to underwear. For those of you that have gone through potty training, you know what a balance it is. You've got to make it fun and exciting, but also urgent when you've got to go. That being said, we were on lock down all weekend and Lucy did great, but by Sunday afternoon, we all needed a little break. That's when we got the text from aunt Weezy, "The plums are ready!"
I don't know about you, but stone fruit season is my favorite and of the stone fruit, there are two that hail above all else: Blenheim Apricots and Santa Rosa Plums. Santa Rosa Plums are flavorful, aromatic, juicy, with a dark purple tart skin. They're the best in jam, syrup, sauces, and desert. You name it and they are good in it!
We loaded up the family into the truck, Bert included, and went to pick some plums. We came home and sorted the really really ripe ones out, washed them, cut them up, and made a crisp.
I covered the bottom of a 9-13 inch pan with plums. I didn't go too deep because we like a good ratio of fruit to crisp. Now, for my crisp topping, here's my go to. I've tried a few others (see my Rhubarb Crisp recipe HERE), but I always come back to this one.
- 1/2c Sugar
- 1c Brown Sugar, packed
- 1c Flour
- 1c Oatmeal
- 3/4 tsp Cinnamon, to taste
- 1/2c Cold Butter
Combine dry ingredients. Cut in cold butter until mixture forms large crumbs. Squeeze small handfuls of crumb mixture together, then crumble evenly over fruit in coarse chunks.
Bake 375 for 45 minutes or until fruit is tender and crisp is golden brown.