Plum Crunch

Plum Crunch via Brittany's PantryThis is the first of what may be several plum recipes that I share with you.  My daughter LOVES plums and I always have a stock pile of them in my fridge whenever they are in season.  And I must say, this is my current favorite way to eat them!  I mean, really!  Top just about anything with crunchy, toasty, buttery, sugary, oatie goodness and you have your self a winner!

This is just fresh enough to taste like a lovely summer dish, not an autumn dessert.  Serve it with fresh cream or vanilla ice cream, and it becomes absolutely sublime.Plum Crunch via Brittany's PantryPlum Crunch via Brittany's PantryPlum Crunch via Brittany's PantryPlum Crunch via Brittany's Pantry Plum Crunch
Adapted from Ina Garten

1 1/2 lbs red or black plums (we like black because they are sweeter) pitted and quartered
3/4 c brown sugar
2-3 T flour, or more, if your plums are super juicy
Topping:
3/4 c flour
1/2 c brown sugar
1/4 c sugar
pinch of salt
3/4 c oatmeal
1/2 c chopped walnuts
1 stick cold, unsalted butter, cut into small cubes

Toss the fruit, brown sugar, and flour together in a bowl.  Dump into a small, shallow casserole dish.  A glass 8X8 or 9X9 would be fine too.  Combine all topping ingredients in the bowl of an electric mixer using a paddle attachment.  Mix on low until it starts to get crumbly and holds together when you squeeze it in your hand.  Sprinkle evenly over fruit.  Bake in a 375 degree oven for 30-40 minutes, or until bubbly and browned across the top.  Let cool slightly and serve warm or at room temperature.  Serve with fresh cream or ice cream.