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PICKLED PLUM CRISP adapted from MOLLY YEH

BUTTER
10 tablespoons UNSALTED butter at room temperature

• Melt butter in a small saucepan over medium low heat.
• Increase heat to medium. Stir butter occasionally, scraping the sides and bottom to gather any browned bits and milk solids for 5-7 minutes until golden brown.
• Pour into a small bowl and allow to cool.
• When cool, refrigerate until solid.

CRISP
2 pounds plums, pitted and quartered with several mashed
3/4 cups brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon PURE vanilla
1 tablespoon apple cider vinegar

• Preheat oven to 375°.
• Butter bottom and sides of 8×8, 9×9 or 10×7 baking dish.
• In a large mixing bowl toss together brown sugar, flour, vanilla extract, apple cider vinegar, plum pieces and plum mash, mixing until well blended.
• Transfer mixture to baking dish.

TOPPING
1 cup sifted flour
1/2 teaspoon kosher salt
5 tablespoons brown sugar
1/2 teaspoon PURE almond extract
1/2 teaspoon QUALITY cinnamon
1/2 cup toasted almonds

• In a medium mixing bowl sift together the flour, salt, cinnamon and brown sugar.
• Stir in extract.
• Add browned butter, using your hands to mix in and break up until you have a crumbly mixture resembling coarse sand.
• Mix in chopped almonds.
• Sprinkle over plum mixture in baking dish.
• Bake 45-50 minutes until “jammy” and bubbly and slightly golden.
• Cool 16 minutes before serving.
• Serve with vanilla ice cream or FRESH whipped cream.