Plum Crunch

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Excellent dessert. Made it following Ina's recipe. Very easy, everyone loved it. I prepared it in advance and reheated it half an hour before serving.

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I made this with regular plums which maybe was the reason that it turned out with more liquid than I expected. Although it was still very tasty, I will add a little more flour next time unless I can find prune plums. I will also add a little less sugar with sweet plums.

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Luckily I discovered this recipe while Italian prune plums were just coming in season. I used them the first time I made it and followed the recipe exactly. The only downside for me was that once we dug in, the filling gave off a lot of liquid, even though it bubbled up thickly during baking. It was delicious, however. I made it a few days later, using other fruits - peaches, black plums, apricots, and threw in a few pitted cherries and blueberries. I also added a sprinkling of cinnamon and nutmeg to the topping. This time, I doubled the amount of flour and the filling was much thicker, even though it still gave off liquid as it cooled. The colors using this assortment of fruit were divine! It made me wish company would drop in, and left me thinking about what upcoming event I could bring this to for a group to enjoy while these summer fruits are in season. I used Creme de Cassis, but think any fruit brandy or Chambord will work well. Yet again, thank you Ina!!

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honest to God, this one of the best desserts I have ever made and ever had! it is simply divine! And for more ideas, check out my friend's and my new food blog: Confessions of Two College Foodies. Search for us on wordpress. We really ahve some great things!

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I made this dessert last night, and it was a huge hit! I couldn't find decent plums at the market, so I bought nectarines instead, and used spiced rum instead of the cassis liquor. It was PERFECTION. We even ate it cold the next morning for breakfast. : Thank you Ina, you never disappoint, especially in the sweets department!

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This recipe is a family favorite! I have made it several times with plums, but I have also tried it with peaches (and peach schnapps and blueberries (with creme de myrtille I found the creme de myrtille at Bevmo. Delicious!

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This is a delicious dessert! I'm not a fan of plums, but it looked delicious when Ina made it so I decided to try it. I used regular plums because prune plums weren't available, and it turned out great. I served it warm with some vanilla bean ice cream.

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Superb! So easy my 2 year old helped! If you can, spring for the creme de cassis, definitely inhances flavors. Could easily be made with other stone fruit or apples and brandy or liquers. Good basic recipe that can be switched up depending on what you have.

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Made this for a small group of friends. I put it together mid afternoon and kept it chilled. I baked it while we were having dinner. By the time we were ready for dessert, it was still nice and warm. I honestly wasn't expecting to be this good. My Husband was dissapointed at first because we weren't having chocolate. When he took his first bite of this....I thought his eyes were going to pop out of his head!! All we could say about this dessert was Mmmmmmmm!!!!
I didn't have Cassis but we did have Chambourd which worked very well with the plums, and I used regular plums since the prune plums were no longer in season. This is sooo going to be a keeper!!!

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I made this to the recipe, but substituted cassis syrup for the creme de cassis since that's what I had on hand. It turned out rather liquidy. Maybe because my plums were quite small. They were still very tart, but balanced by the sweetness of the topping. Overall it's delicious.

Next time I might reduce the amount of butter in the topping. Two sticks seems like a lot.