Ingredients
- 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
- 2/3 cup granulated sugar, divided
- 1 1/4 cups all-purpose flour, divided
- 2 tablespoons orange juice
- 1/2 pint fresh raspberries
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1/2 cup quick-cooking oats
- 1/2 cup sliced almonds, plus extra for sprinkling
Directions
Preheat the oven to 350 degrees.
In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
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By MoSoHa
on October 21, 2011
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Easy to make and so tasty! We had it as desert and the next morning as breakfast.
It was so tasty while warm but cooled down also very good!
By Jess330
on September 12, 2011
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Super delicious and simple to make! I assembled the dessert in less than 10 minutes. Halved the recipe and it still made plenty. Definitely recommend adding a scoop of ice cream!
By Chief3o
Las Vegas
on September 08, 2011
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Pretty darn good for my first time making it.
I never follow recipes exactly so here are my modifications and results.
First of all, I halved the recipe since there are only two of us in my home and there was enough for 4 large or perhaps 6 small servings which was plenty.
I used fresh peaches and blue berries since both are in-season and readily available although the blue berries were a little expensive at $3.49 for a half pint. Additionally, I used a tablespoon of lemon juice since it didn’t have any OJ in the house and I also added a splash of GOOD vanilla in both the filling and the topping which I think enhanced the flavor of both.
The dish turned our beautiful with deep blue filling oozing up through the golden brown topping. My only complaint is although the almond gave the topping a nice crunch I would have liked a little more crispiness in the topping but the flavor overall was awesome and I will make again.
Read all 78 reviews