As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This week I’m hosting Stone Fruit Week. Stone fruit is abundant at the end of the summer. A lot of people aren’t sure what stone fruit it but it’s simply fruit that has a pit or “stone” in it. These fruits include peaches, cherries, apricots, mangoes, plums, lychees, and several others. The ones I always use are cherries and peaches so I wanted to use something I don’t normally use.
I chose plums. Plums are readily available in my area but they aren’t something I naturally go to. I grabbed a a bunch of them when I was at the market last week and planned on baking them into something. I found recipes for plum scones, a plum tart, and plum jam. When it came time to make my recipe I scrapped all of those ideas and went with one of my own.
My husband and I have been trying to eat semi-healthy so I didn’t want to make anything that was too fattening or that was too big because I knew we would end up eating a lot of it. What I came up with was Individual Plum Crisp. I figured I could bake them in ramekins and they would be the perfect individual serving sizes for each of us.
I started with plums, sugar, and flour in the base. I knew I needed a bit of liquid but I didn’t want to use water or juice. I had just finished another recipe using red wine and thought that would be perfect with this dish. You can buy plum wine so I figured plums would work well with wine. After mixing all of that together I made a simple oat crumble for the top and popped it in the oven.
It came out golden brown on top with the plums bubbling through on the sides. I was surprised by how yummy it looked. Originally my plan was to top it with ice cream or whipped cream but after my first bite I realized it didn’t need anything. The plums were both sweet and tart and the wine simply added to the flavor. The crumble was crunchy and was the perfect pairing to the soft plums in the dish.
My husband did add a scoop of vanilla ice cream and said that it took this dish to a whole new level. I’m sure it would be amazing with the ice cream as well so enjoy it as it is or top it with some ice cream for a decadent dessert!
For the plums:
- 2 plums, pitted and thinly sliced
- 3 Tablespoons brown sugar
- 1 Tablespoon granulated sugar
- 1 Tablespoon flour
- 1/2 teaspoon cinnamon
- 1 Tablespoon red wine
For the crumble:
- 1/4 c. oats
- 1/4 c. flour
- 3 Tablespoons brown sugar
- 2 Tablespoons sugar
- 4 Tablespoons butter
- Preheat the oven to 400 degrees. Spray two ramekins with baking spray.
- In a medium bowl combine the plums, brown sugar, sugar, flour, cinnamon, and red wine. Toss to combine.
- Divide the mixture between the two ramekins.
- In a small bowl combine the oats, flour, brown sugar, and sugar. Mix well.
- Add the butter to the oat mixture in small pieces and use your fingers to combine the mixture into a crumble. Sprinkle on top of the plum mixture.
- Bake for 20 minutes or until the mixture is bubbling.
- Broil for 1 minute to get topping golden brown if desired.
A Hezzi-D original recipe
Check out all the yummy recipes for Stone Fruit Week:
Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie
Grilled Peaches with Blueberry Syrup from Blogghetti
Individual Plum Crisps from Hezzi-D’s Books and Cooks
Mango Pistachio Popsicles from A Kitchen Hoor’s Adventures
Peach, Bacon, and Brie Panini from Sweet Beginnings
Peach Habanero Barbecue Sauce from Palatable Pastime
Peach Daiquiri from Our Good Life
Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla
Vegan Peaches and Cream Layer Cake from The Baking Fairy