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.
