I run a blog called A Cozy Kitchen so by default I despise summer. In a perfect world, I’d be drinking hot chocolate, wearing scarves, watching leaves fall and, well, being cozy. Ironically, I live in Los Angeles, which might be the sunniest city in the country. My relationship with summer is usually complicated; but this year I’ve felt so inspired to make all sorts of things. The summer produce has driven me to want to make so many things that I’m actually running out of time.
Summer is the season of the lazy dessert. When I’m feeling slow-moving, I turn to a crisp–it’s a sure-fire win. There’s butter and fruit and sugar and salt. Those combinations are like Christmas morning to me. They make it so difficult to mess up.
Plums are in abundance right now and the variety of plums make me so happy. I grew up only eating what I’ve now learned are Santa Rosas, but this crisp utilizes three: Mirabelle Plums, Santa Rosas and Victorias. Plums ideally will be firm yet give a bit when you press them. If you can’t find all three varieties, just pick one; it’ll do.
This crisp is best served warm with vanilla ice cream. The hot and cold combination is sublime. The rye flakes provide a nuttiness I think works so well with tart, sweet fruit, but if you can’t find them, feel free to use all-purpose flour and oat flakes. This is all about being in a no-stress zone.
Rye Plum Crisp
- For the Filling:
- 1 1/2 pounds firm yet ripe plums (about 8 plums), pitted and cut into 1/4-inch slices
- 1/2 cup light brown sugar
- 2 teaspoons tapioca flour
- Pinch of salt
- 1 teaspoon pure vanilla extract
- For the Crisp:
- 3/4 cup rye flour
- 1/2 cup white granulated sugar
- 1/2 teaspoon salt
- 3/4 stick (3 ounces) pound cold unsalted butter, diced
- 2/3 cup rye flakes
- Preheat the oven to 350 degrees F. In a large bowl, toss together the plums, light brown sugar, tapioca flour, pinch of salt and vanilla extract. Set aside while you make the crisp topping.
- To a medium bowl, add the rye flour, white granulated sugar and salt; mix until combined. Using a box grater, grate the cold butter atop the flour mixture and using your fingers, break up the butter throughout the flour mixture until it resembles pea-sized bits. Add the rye flakes and toss.
- Pour the plum filling, along with any bits of leftover sugar and juices, to a 8 x 8-inch baking dish. Top the filling with the rye flake mixture. Transfer to the oven and bake for 30 to 35 minutes, until the fruit is bubbling and the top is golden browned.
Yield: Makes one 8 x 8-inch crisp; Serves 6
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.