I am not the most proficient baker, particularly when having to make something for 20+ people… so when Angie at the yoga center asked me to help her with a dessert for the yoga center, I usually think of something fruity and simple that will not require lots of kneading or beating. Because with as many kitchen implements there are at the center, there is not an electric mixer.
I remembered a few episodes of Good Eats and Barefoot Contessa where they made fruit cobblers or crisps. I always enjoyed the cherry cobblers when I used to eat at Bonanza. But I guess something fresher than cherry pie filling would be more suitable for the buffet dinner at the Yoga Center.
We used gluten-free flour mix and non-dairy shortening to accommodate for the many allergies and tastes at the center… although I have seen MANY eat wheat and cheese galore when traveling and they present no “allergies issues”… go figure, huh?
PLUM BLUEBERRY CRISP
4 lbs of fresh plums 12oz of blueberries – I used frozen 2/3 cup of organic granulated sugar 5 tbs of cornstarch 1 tbs of lemon zest Juice of 1 lemon
For the Topping 1 1/3 cups of gluten-free flour 1/3 cup of brown sugar 1/3 cup of organic granulated sugar ¼ tsp cinnamon 2 sticks of non-dairy “butter”, cut into small pieces – I used Earth Balance and I recommend maybe freezing it before using 1 cup of walnuts, toasted
- Bring a large pot of water to a boil. Wash the plums well and cut an X at the bottom of each fruit using a paring knife. Place the plums in the hot water for about 1 minute until you see the skins start of peel off. Transfer the plums to a large bowl with ice water using a large colander. This will stop the cooking immediately…
- Peel the plums, which should be easier after they’ve been blanched. Slice them into ½” slices.
- Place the sliced plums in a large baking dish. Add the blueberries, the lemon zest, lemon juice, 2/3 cup of sugar and cornstarch. Mix well together. Set aside.
- Pre-heat oven to 350F.
- In a separate bowl we’ll mix the crisp topping – the gluten-free flour, brown sugar, granulated sugar, cinnamon, walnuts and non-dairy butter. Using your hands (or maybe even better an electric hand mixer) mix well all the ingredients to achieve a cornmeal texture. If the “butter” is not super well chilled you’ll make a huge mess. It’s still taste good, but be ready for a messy mess in your hands.
- Drop pieces of the crisp topping over the fruits. The topping does not need to evenly cover the fruits, but try to have globs of topping as evenly spaced as possible over the fruits.
- Bake in oven for 20-25 minutes until the topping gets as golden brown as possible. I did this in an oven that’s not mine and I had to increase the temp a bit to 385F for about 10 minutes to get a nicer golden color.
Allow the crisp to cool down for about 1 hour before you serve it. It’s delicious warm or even room temperature. A nice scoop of vanilla ice cream wouldn’t be bad either.
The dessert was a complete hit… that’s why we’re posting here for all to have access to it. Enjoy!!!