• Ingredients: 18
  • Serves: 15

Plum crisp with accompaniment: vanilla ice cream.

Ingredients

For topping

  • 3/4 cup sliced almonds
  • 1 stick cold unsalted butter
  • 3/4 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 3/4 cup old-fashioned rolled oats
  • 3/4 tsp. cinnamon
  • 1/2 tsp. salt

For filling

For topping

For peach topping

  • Equipment: a 9- to 9 1/2-inch round springform pan ; a handheld electric mixer

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

Make topping:

  1. Step 1 On a baking sheet toast almonds until golden, 10 to 15 minutes. Cut butter into bits. In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal.

    For this step you will need

Make filling:

  1. Step 2 In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 12-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted.

    For this step you will need

  2. Step 3 Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer plum mixture to a 15 x 9-inch (3-quart) baking dish.
  3. Step 4 Sprinkle topping over plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.

Nutrition information

Calories 611 Carbohydrates 127 g (42%)
Fat 14 g (21%) Protein 6 g (13%)
Saturated Fat 6 g (31%) Sodium 126 mg (5%)
Polyunsaturated Fat 1 g Fiber 11 g (46%)
Monounsaturated Fat 5 g Cholesterol 24 mg (8%)