Sunday, August 10, 2008

Strawberry Plum Crisp

Serves 6. Takes about an hour.

2 pounds black plums (about 10)
1 cup strawberries, hulled, sliced in half
1 tbsp tapioca flour or arrowroot flour
1/4 cup sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves

3/4 cup rolled oats
1/2 cup all purpose flour
1/4 cup sugar
1 1/2 tsp aniseeds
Pinch of salt

Preheat the oven to 375 degrees.

Prepare the filling:
Chop the plums by cutting around the seed. Cut them into slices that are between 1/4 and 1/2 inch thick. Place in an 8 inch square baking pan. Add the rest of the filling ingredients and stir to dissolve the starch. Set aside.

Prepare the topping:
Toss all the topping ingredient except the canola oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with fork until the topping becomes crumbly and doesn't look too dry. If you've go tit by 3 tablespoon of oil, more power to you, but you may need to add another few teaspoons up to a tablespoon to get the right consistency. Sprinkle relatively evenly over the plum mixture.

Place in the oven and bake for 45 minutes, the filling should be bubbly. Remove from the oven and let cool for about 10 minutes. Scoop into bowl and top with ice cream.

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