Beach Plum and White Peach Crisp
Lesli Turock
Ingredients
Crisp Topping Ingredients
- ½ cup plus 1 tablespoon all-purpose flour
- ½ cup almond flour
- ¾ cup rolled oats
- ½ cup dark brown sugar packed
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup butter cut into small chunks
Crisp Filling Ingredients
- 1 cup whole pitted beach plums
- 3 cups white peaches sliced
- ¾ teaspoons almond extract
- 1½ teaspooons vanilla extract
- ½ cup sugar
- 2 tablespoons
- plus 1¼ teaspoons tapioca starch* * or 1 tablespoon plus 1 teaspoon cornstarch
Instructions
Crisp Topping
- Measure all dry ingredients into a bowl, mixing thoroughly until there are no lumps of brown sugar.
- Add chunks of butter, toss to distribute, then cut in butter with a pastry blender, or by rubbing butter between your fingertips, until the mixture darkens and looks like a crumbly dough. Pieces should be about the size of large blueberries and loose enough to sprinkle over fruit but form a homogenous dough if squeezed. Refrigerate while preparing the fruit. Th is recipe can easily be multiplied to make larger batches and can be kept in the freezer for future use.
Crisp Filling
- Preheat oven to 350 degrees.
- Pit beach plums and slice peaches into a bowl, add vanilla and almond extract.
- Measure sugar and starch and blend thoroughly.
- Combine fruits with sugar and starch and mix until the sugar looks like wet sand.
- Transfer fruit into 8” x 8” pan, then cover evenly with crisp topping.
- Bake in a preheated 350 degree oven for 45 minutes to 1 hour, until juices are bubbling throughout and the crisp topping is a deep brown.
