Plum & Walnut Crisp
When shopping for plums, look for ones that are firm yet give just a bit to the touch. Select only those without skin blemishes or soft spots, and store very firm plums at room temperature to ripen slightly, and very soft ones in the refrigerator.
To make the topping, combine the flour, brown sugar, cinnamon, ginger, salt, and nutmeg in large bowl. Add the margarine and rub it in with your fingertips until small, moist clumps form. Mix in the walnuts. Cover and refrigerate 20 minutes.
Preheat the oven to 200 degrees Celsius.
To make the filling, toss the plums, sugar, cornstarch, and vanilla in a large bowl to combine. Let stand until the sugar dissolves, tossing occasionally, about 5 minutes.
Transfer the filling to an 28 × 18 cm baking dish. Sprinkle the topping over the filling. Bake until the topping is dark golden brown and crisp and the filling is bubbling, about 40 minutes. Transfer the pan to a wire rack and let cool for 30 minutes.
Serve this crisp very warm, with a pint of soy or coconut vanilla ice cream. You can give it a “homemade” touch by mixing in 1/4 C of chopped crystallized ginger. Microwave the ice cream on low for 5-second intervals, just until slightly softened. Place in medium bowl and mix in the ginger. Cover and freeze until firm.
Adapted from Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
- 1/2 C all-purpose flour
- 1/2 C packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Pinch of ground nutmeg
- 6 Tbsp chilled unsalted margarine, cut into 1/2-inch cubes
- 1 C walnuts, coarsely chopped
- 1 kg plums, quartered and pitted
- 1/2 C sugar
- 1 Tbsp cornstarch
- 1 tsp vanilla extract