i realized that most of the recipes i make tend to be eyeballed. i know that in baking it’s more important that you have the correct proportion of ingredients, because it’s really like a scientific equation. but i tend to enjoy recipes that thrive on being messy, rustic, and imperfect. crisps are perfect examples. when they are finished, they are kind of messy and bubbly and the toppings are crumbling all over, but because of that they are so handsome. most of the recipes online will have exact amounts of ingredients, but i like to just go by what looks right. you can substitute so many different kinds of fruits for the filling, and the crumb topping can be a combination of many things. apple crisp is my favorite crisp. i like warm desserts that remind me of autumn and the holidays, and the smell of baked apples and cinnamon is exactly that. now the season is summer and i have plums, which produced the creation of a plum crisp. this also has to be the prettiest color i’ve ever seen in food.
ingredients: (since i’m still surviving on a toaster oven, my recipes for the time being are made for small pans. this is for a 6in. by 6in. glass pan)
about 6 plums, cut in chunks (remember to take out the pits, and leave the skins on!)
1 tbsp. sugar
1 tbsp. flour
1/4 c. white flour
1/4 c. whole wheat flour
2 heaping tbsp. of oats
1 tbsp. sugar
1 tsp. cinnamon
1 tbsp. chopped nuts (i used hazelnuts)
1/4 c. butter (about a half a stick) cut into rough 1 in. cubes
preheat oven to 375 degrees F. in the glass pan toss the plums with the 1 tbsp of sugar and flour. in a separate bowl stir together the flours, oats, sugar, cinnamon, and nuts. cut in the butter until the mixture is crumbly looking. i don’t have a fancy mixer or pastry cutter, so i do this by using two butter knives in a criss-cross way to cut the butter with the flour. sprinkle this crumble mixture over the fruit. bake for about 30 minutes, or until the topping is golden and crisp, but not burnt, and the fruit is bubbling.