Peach and Plum Crisp with Pecan Crunch Topping
Baked Summertime Fruit with a Crisp Pecan Topping.
A great recipe to try when fruit is plentiful.
Ingredients:
- 4 medium peaches, yellow or white varieties
- 3 medium plums, red, try dinosaur
- ⅓ cup sugar
- 1 tablespoon flour
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 6 tablespoons butter, melted
- ½ cup pecans, chopped
- ½ cup dark brown sugar
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup flour
Method:
Preheat the oven to 350 degrees. Boil water in a large pot, about 4" high. Add the 4 peaches. Cook uncovered for 2 minutes, the skins will be softened. Gently drain in a collander. Run cool water over them. Peel them when cool enough to handle. Slice each in 8 equal pieces. Put them in a large bowl. Slice each of the 3 plums into 8 equal pieces, add them to the peaches. Add the 1/3 cup of sugar, 1 T. of flour, 1/2 t. cinnamon and 1/2 t. pumpkin pie spice to the fruit. Mix gently. Put the fruit in a 9 " baking pan or pretty pie plate.
Make the topping. Put the melted butter in a small bowl. While warm, add the 1/2 cup brown sugar and the 1/2 cup of pecans. Mix well. Add the 1/8 t. salt, 1/2 t. cinnamon, and 3/4 flour. Mix well. Let stand 5 minutes. Break up the topping and put over the fruit. Do not break up the topping in small pieces, it's great in large pieces. Bake for 30 - 35 minutes until the fruit is bubbly and the topping is golden. Tent with foil
if the toping is darkening too quickly.
Notes:
NOTES : You can vary the flavor by adding 1/4 t. of orange rind to the fruit. Try experimenting with different combinations of fruit, such as raspberries and rhubarb. this recipe works with unpeeled peaches too.
Top with vanilla frozen yogurt if desired.
Servings: 6 - 8
