Pear Plum Crisp

The weather here in Phoenix, Arizona is finally starting to cool down. I am happy to say we are no longer in triple digits. To celebrate, I decided to make a sweet treat that tastes and smells of the flavors of fall. Plus, my local grocery store has finally gotten in some nice fresh pears and plums. Yum.

There is something about the simpleness and rustic-ness of crisps and crumbles that makes them so comforting, especially when the weather is cooler. I remembered when I first purchased the Baked cookbook I saw a delicious looking recipe for a pear plum crisp. The recipe turned out to be as delicious as it appeared in the photo: tender warm fruit swimming in a pool of gooey cinnamon-y sweetness sprinkled with some more crispy sweetness. The textures of the tender fruit, gooey sauce and crisp topping are perfect compliments to each other.

I love the flavors of fall! This dish perfumes the whole house beautifully. Who needs Fabreeze when you have a crisp baking in the oven?

Pear Plum Crisp From: Baked
Yield: 1 8x8x2 crisp or 4 servings

For the fruit filling:

• 2 medium Bosc pears, cored and cut into 1-inch pieces
• 2 medium Bartlett pears, cored and cut into 1-inch pieces
• 3 large plums, pitted and cut into thin wedges
• Grated zest and juice of 1/2 lemon
• Grated zest and juice of 1/2 orange
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup firmly packed dark brown sugar
• 2 tablespoons all-purpose flour

For the oat topping:

• 6 tablespoons cold unsalted butter, cut into pea sized pieces
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar

To serve:

• vanilla ice cream

Make the fruit filling:
Preheat oven to 350 degrees F.

In a medium bowl, using a wooden spoon toss together the pears, plums, and the lemon and orange zest and juice. Add the cinnamon, nutmeg, sugar, and flour and stir until just combined. Set aside.

Make the oat topping:
In a small bowl, using a wooden spoon, toss together the butter and flour until the butter pieces are evenly coated. Add the oats and both sugars, and using your hands or the back of a wooden spoon, rub the mixture together until it resembles coarse meal.

Assemble the crisp:
Pour the filling into one 8-by-8-by-2-inch pan, and completely cover the top of the filling with the oat topping.

Bake in the center of the oven for 45 minutes. Remove from the oven, let cool for 20 minutes, and serve slightly warm with a scoop of ice cream.

The crisp can be stored in an airtight container in the refrigerator for up to 3 days, and can be reheated in the microwave in 15-second bursts until warm.