The first full week of September, darkness creeps into the evenings sooner. Pumpkin populates the stores. And retailers are already advertising for Christmas. Summer has unofficially ended.
Or has it?
The weather around Southern California doesn’t feel any different. In fact, we’re in the midst of another heat wave. My cravings haven’t changed. I’m not ready for all things apple. I’m still enjoying berries and stone fruits.
So this week, instead of diving into fall with typical flavors, I’m easing into the season with a Spiced Plum Crisp.
Finding this recipe was no effortless task. As one of the most underused fruits in cooking, there wasn’t a broad assortment of plum recipes. Rather, I kept seeing the same thing.
Fortunately, I came across this crisp. Although I’d never made such a dessert before, it was better than tackling a cobbler or pie. There weren’t many steps to the recipe, so my changes were small.
- The ingredients didn’t specify which variety of plums to use. After researching the difference, I picked black because it’s sweeter than red.
- I chose 1/2 cup brown sugar for the crumble, instead of 1/4 cup brown and 1/4 cup granulated. I’ve become partial to brown sugar. It adds flavor, not just sweetness.
- Allspice and I are not friends. It’s much too pungent. I replaced it with 1/4 tsp nutmeg.
- I used a 9″ round casserole dish, not ramekins. The author suggested an 8×8 dish for an alternative. But the plums needed the extra room when first assembled.
The Spiced Plum Crisp was done by dinnertime. Now a sensible person would’ve had their meal while the crisp cooled. However, curiosity got the best of me. I spooned an appetizer portion.
Slightly warm, the sweet tart fruit caught me by surprise. Soft and juicy, the sliced plums were better than I ever expected. The crumble had a nice spiced flavor and nutty crunch. It complemented, without adding unnecessary sugariness to the fruit.
After dinner, I went back for more of the Plum Crisp. This serving with vanilla ice cream as the author recommended. Maybe it’s because I’m not crazy for à la mode, but I preferred the crisp by itself. The ice cream accentuated the cinnamon in the crumble, yet masked the fruit’s delightful taste.
I rate this recipe 4 out of 5 stars. Once you prepare the plums, it’s super simple to make and it’s a refreshing change from the usual fruit crisps and crumbles.
For the full recipe, please visit Mom On Timeout.