Plum-Ginger Crisp

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It's a plum-good time of the year for dessert as the tart-sweet fruit hits farmers markets and supermarket shelves.

The combination of tart-sweet flavor, juicy texture and petite size makes plums an ideal ingredient when you're baking for two.

However, you'll find several varieties to choose from and when you match a variety to a dessert you'll have even more luscious results.

As a start you'll notice two different plum categories, European and Japanese (both grown in the U.S.), in most stores.

European plums are smaller, about the size of walnuts, and are often commercially canned or dried for prunes. The fresh European plums have firm and dry flesh, which makes them a delicious choice for muffins, quick breads and turnovers.

Japanese plums, including the very popular Santa Rosa, are larger, rounder and juicier than their European counterparts. For cobblers and similar desserts in which the fruit bakes in its juices, select one of the Japanese plum varieties.

Also opt for a Japanese plum in the following plum crisp. Add crystallized ginger for a little sweet heat and a topping of oats, almonds and butter to bring richness to the dish.

If you serve this crisp plain, it makes two generous servings. But if you add ice cream (is there any doubt you will?) you'll stretch the dish to four servings. Refrigerate the leftovers and microwave briefly before serving.

Plum-Ginger Crisp Dessert Recipe

Makes 2 generous servings plain or 4 servings with ice cream.

Preparation time: 10 minutes

Cooking time: 30 minutes

3 cups thinly sliced plums (6 medium-size plums)

2 tablespoons chopped crystallized ginger

1/3 cup firmly packed dark brown sugar, divided

1/4 teaspoon cinnamon

1/4 cup flour

1/4 cup rolled oats (not instant)

2 tablespoons unsalted butter, cut in slivers

2 tablespoons sliced almonds

Vanilla ice cream, optional

Combine plums, ginger, 3 tablespoons brown sugar and cinnamon in a bowl. Stir well. Spoon mixture into 8-inch glass or ceramic pie dish or shallow casserole.

Combine flour and oats in a bowl. Cut in butter until mixture is crumbly. Stir in remaining brown sugar and almonds. Generously sprinkle over plums. Bake in preheated 350-degree oven for 25 to 30 minutes or until liquid in dish is bubbly and plums are tender. Remove from oven. Let cool for 5 minutes and serve plain or with ice cream.

Each serving (of 4, without ice cream) has: 260 calories; 8 grams total fat; 3 grams protein; 47 grams carbohydrates; 15.5 milligrams cholesterol; 8 milligrams sodium and 1.5 grams dietary fiber.

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Plum-Ginger Crisp - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes