A crazy day is easily cured with a nutty plum crisp. In just a half of an hour this gooey dessert with crumble will be tasting irresistible.
By Siri Pulipaka
It was a day I thought would never end with many unexpected twists and curve balls thrown at me from every situation. By 4pm, I was exhausted beyond words and all I wanted to do was dig my head into a blanket and hope the rest of the day would magically disappear. Well, as expected it didn’t. After 15 long minutes, I dragged myself into my favorite place in the entire house – my kitchen. At times like these, when nothing is going as anticipated, I try to look for instant gratification and cooking/baking gives me exactly that. A pep talk with myself, a pat on my back reassuring that this too shall pass and to resurrect my hope for a better times ahead.
Remembering what Ralph Waldo Emerson once said – “Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget then as soon as you can. Tomorrow is a new day. You shall being it serenely and with too high a spirit to be encumbered with your old nonsense”, I picked up the bag of these gorgeous plums patiently waiting on our dinner table and put my nonsensical day past me by making this lovely Plum Crisp with Dried Raisins. In just over half an hour of baking, the plums were stewed to almost like a jam-like consistency, with few bites of almond crumbs here and there, it tasted irresistible ..a perfect ending to an imperfect day, I must say..!
- 2 to 3 small plums, seed removed and cut into thin strips
- ¼ tsp cornstarch (optional)
- few tbsp of dried raisins
- 2 tbsp blanched almonds (See Notes above)
- ¼ cup all purpose flour (maida)
- 2 tbsp brown sugar (add more based on the tartness of the plums)
- ½ tsp orange zest
- ¼ tsp vanilla extract
- 1.5 tbsp cold butter
- Preheat oven to 350 F. (180 C). Grease mason jars with butter. Set aside. Place blanched almonds in a skillet and toast over medium heat for 4 to5 mins or until browned. Cool.
- Grind almonds to coarse crumbs.
- Add flour, brown sugar, orange zest and vanilla extract. Pulse to combine. Transfer the mixture into a bowl and gently use fingers to incorporate evenly the cold butter.
- For a thicker consistency, coat the plum quarters in cornstarch. Spread them at the bottom of the jar and then scatter dried raisins over them. Top with almond crumb mixture. Bake for 35 to 40 mins or until top has browned.