Looking at this photo you might ask, where are the plums? Well I have to admit, there aren't any. Usually I make this plumble, aka "Plum and Peach Crisp" with a mix of peaches and plums, however over the weekend I went peach picking and came home with 50 pounds of peaches. Crazy, I know! But you must cut me a little slack, when you are out in the orchard among hundreds of peaches two little buckets doesn't seem like much. Until you get home...then you would be wrong. Once the peaches got home and were laid out in the kitchen, and dining room, and laundry. Then and only then did two buckets seem like a lot of peaches. More about peach picking and what I did with all 50 pounds tomorrow.
Plumble, a term Matt coined after this dessert became a regular summer treat, is one of my favorites. The crisp is hearty but not too sweet, and healthier than most using just a little butter and adding yogurt to keep things moist. Also it will keep for several days in the fridge and stay "crisp", which is nice. I say this is a dessert but when its in the house I usually have it for breakfast too.
Plumble (Plum and Peach Crisp)
Adapted from 101 Cookbooks
1 pound ripe peaches (I used 2 pounds of peaches this time)
1 pound ripe plums
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon plus 1 teaspoon cornstarch
3/4 cup rolled oats
3/4 cup white whole-wheat flour (or all-purpose)
1/2 cup natural cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1 teaspoon vanilla (optional)
two pinches of salt
1/3 cup butter, melted
1/3 cup plain yogurt
Preheat the oven to 400 F degrees.
To prepare the fruit cut the peaches and plums into about 1-inch pieces. Place the chopped fruit in a medium-sized bowl. In a separate small bowl whisk together the 1/4 cup sugar and cornstarch. Sprinkle over the fruit and toss well. Transfer the fruit to a pie dish or 8x8 square baking dish.
For the crisp combine the oats, flour, sugar, cinnamon, vanilla and salt together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Spoon the crumble evenly over the fruit mix.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the oven and grate a bit of lemon zest on top (optional). Enjoy warm or at room temperature.
Peaches and plums are in season in Northern California right now.
Butter from Clover Organic Farms
(photography by: alison clayshulte)