Name: Plum Crisp with Cornmeal Cinnamon Streusel
Ingredients: light brown sugar; ground cinnamon; flour; yellow cornmeal; lemon juice; salt; ripe plums; sugar; plums; sweet cold butter

Emily Luchetti

Plum Crisp with Cornmeal Cinnamon Streusel

Add to collection

Preparation info

Difficulty
Medium
Serves
6

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About
Recipes
contents

The addition of cornmeal in the streusel topping gives this crisp added crunch, color, and flavor. Serve with Chantilly Cream.

Ingredients

6 cups ½-inch slices of ripe plums (about 12 plums)
3 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
Pinch salt

Streusel

½ cup light brown sugar
1 teaspoon ground cinnamon
½ cup flour
½ cup yellow cornmeal
4 ounces (1 stick) sweet cold butter

A 2-quart ovenproof dish

Dessert
Vegetarian

Method

Preheat the oven to 350 degrees.

Combine the sliced plums with the sugar, lemon juice, and salt in a large bowl. Put the mixture in the ovenproof dish.

To make the streusel

Put all the streusel ingredients in a food processor. With pulsing turns, mix until the butter is pea-sized. Sprinkle the streusel over the plums. Bake the crisp for about 30 minutes, until the fruit is bubbly and the streusel is lightly browned.

Serve the crisp warm.