Wild Berry and Black Plum Crisp

July 31, 2014

This past Sunday, I visited my fiancé’s family farm.  We made friends with the neighbor’s donkey, waived to grazing cows in the field, and picked corn and wild blackberries, all in the sweltering heat of a mid July day.

I’m not sure if these “wild berries” that I speak of are technically wild raspberries or blackberries.  Either way they are abundant right now.  Rather than eating the fresh picked berries right away, I opted to save them for making a simple, Summertime crisp.  This is by far my favorite dessert in the Summer months.  Warm, in-season fruits and a crispy, sugary, oat topping with a scoop of vanilla ice cream… now we’re doing good things.

Wild Berry and Black Plum Crisp from Simplified Feast 1

The wild berries get rinsed, drained, and picked through.  We picked about 1 1/2 cups on Sunday, which was just enough.  I had some blueberries (1/2 cup) and 5 black plums (halved, pitted, and chopped) on hand, so those were thrown in, too.

The great thing about a Summer crisp is that can use almost any type of berry or fruit.  Strawberries, pears, cherries, nectarines… you name it!

Wild Berry and Black Plum Crisp from Simplified Feast 2

Brown sugar, flour, rolled oats, and a few spices are whisked together in a bowl.  The oat topping mixture gets incorporated with cold, cubed, unsalted butter.  Break the butter up with the oats until the butter is the size of small pebbles or oat flakes.  Then add chopped walnuts, if you’d like.

Wild Berry and Black Plum Crisp from Simplified Feast 3

Toss a generous handful (about 1 cup) of crisp topping into the plum and berry mixture.  Toss loosely with your hands.

Wild Berry and Black Plum Crisp from Simplified Feast 4

Spread remaining crisp mixture evenly over the fruit.

Wild Berry and Black Plum Crisp from Simplified Feast 5

Bake until fruit is juicy and bubbling, and the top of the crisp is slightly browned, about 30 minutes.

Wild Berry and Black Plum Crisp from Simplified Feast 6

Remove from the oven, let cool slightly, and serve with vanilla ice cream.

Wild Berry and Black Plum Crisp from Simplified Feast 7

It may not look so beautiful, but it sure tastes great.  Get out there and pick some berries!

 

Wild Berry and Black Plum Crisp

Slightly adapted from Joy The Baker

Yields:  1 8×8-inch pan, 6+ servings

 

Ingredients:

5 black plums, halved, pitted and quartered

1 1/2 c. fresh wild blackberries, rinsed and drained

1/2 c. fresh blueberries, rinsed and drained

1 c. all-purpose flour

1 c. packed light brown sugar

3/4 c. old fashioned oats

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

Pinch of salt

1/2 c. (1 stick) unsalted butter, chilled and cut into small cubes

1/2 c. coarsely chopped walnuts (optional, but recommended)

 

Method:

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced plums and berries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles or oat flakes.  This took me about 4 minutes.  Toss in the walnuts (if using).

Toss a generous handful (about 1 cup) of crumble topping into the plum and berry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crisp mixture.  Bake until fruit is juicy and bubbling, and the top of the crisp is slightly browned, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

 

Enjoy!

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One Response to “Wild Berry and Black Plum Crisp”

  1. Ann Wright Says:

    Wow! darling granddaughter Lauren sounds so delish you are an amazing cook so proud of you!! love n hugs Grannie Annie


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