Plum-Orange Crisp
For the filling:
For the fruit, in a large bowl, combine the plums, peaches, orange rind, juice, brown sugar, flour, and Grand Marnier. Pour the mixture into a greased 12 x 8-inch shallow baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, rolled oats, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with either whipped cream, ice cream or whipped coconut cream.
- 2-1/2 pounds Italian prune plums, pitted and quartered
- 2 large peaches, pitted and chopped into smallish pieces
- 1 large orange - rind and juice (4 tablespoons)
- 2 tablespoons Grand Marnier
- 1 cup light brown sugar, lightly packed
- ¼ cup all-purpose flour
- 1½ cups all-purpose flour
- 1/2 cup granulated organic sugar
- 1/2 cup light brown sugar, lightly packed
- ½ teaspoon kosher salt
- 1 cup rolled oats
- ½ cup chopped walnuts
- ½ pound (2 sticks) cold unsalted butter, diced
For the fruit, in a large bowl, combine the plums, peaches, orange rind, juice, brown sugar, flour, and Grand Marnier. Pour the mixture into a greased 12 x 8-inch shallow baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, rolled oats, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with either whipped cream, ice cream or whipped coconut cream.
