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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This desert is a delicious way to use summer plums and blueberries. We like it served warm with ice-cream for desert or cold with sour cream for breakfast. Original recipe printed in Bon Appetit (October, 1984). Prep time includes refrigeration and standing time (30-60 minutes) Ingredients:
3/4 cup whole almond |
1 1/2 cups sifted flour |
3/4 cup brown sugar |
3/4 cup well-chilled unsalted butter, cut into pieces |
2 1/2 cups red plums, slightly under ripe,cut into 1/2 inch pieces |
3 cups blueberries |
3/4 cup sugar |
3 tablespoons flour |
2 tablespoons vanilla |
2 teaspoons cinnamon |
Directions:
1. Make topping first.
2. Using a food processer and chopping blade, grind almonds using on/off turns.
3. Add flour, sugar and butter through feed tube.
4. Process until mixture starts to cling together (1 minute).
5. Transfer topping mixture to bowl and crumble with a fork.
6. Chill at least 30 minutes while preparing fruit filling.
7. To make filling: Combine filling ingredients (plums- cinnamon) in a bowl.
8. Let stand 30 minutes before proceeding.
9. Preheat oven to 400 degrees F.
10. Pour fruit filling into 2 quart baking dish.
11. I use a corning ware casserole dish.
12. Crumble topping over fruit.
13. Bake 40-45 minutes or until brown and bubbly.
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