Okay, so there was this big pile of what were labeled sugarplums. And they were so pretty and small and cute. And the name was even cute. So I bought a bag and brought them home with me. And then I found out they're also called prune plums, because when dried they become...prunes. Which is not cute. Luckily they make this heavenly crisp, so I'll forgive the unfortunate name and future state.
Plum Crunch
Adapted from Ina Garten
3 pounds Italian prune plums, pitted and quartered
1½ cups light brown sugar, lightly packed
¼ cup all-purpose flour
6 tablespoons creme de cassis liqueur
For the topping
1½ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar, lightly packed
½ teaspoon kosher salt
1 cup oatmeal
½ cup chopped pecans
1 cup (2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Preheat the oven to 375°F.
For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, pecans, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.
Makes 8 servings
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