PLUM AND RASPBERRY CORNMEAL CRISP

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Plum and Raspberry Cornmeal Crisp image

This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.

Provided by Yossy Arefi

Categories     snack, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/2 packed cup/100 grams light brown sugar
2 tablespoons all-purpose flour
Pinch of kosher salt (Diamond Crystal)
6 medium plums, chopped into 1-inch pieces (about 4 cups)
8 ounces fresh raspberries (about 2 cups)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup/128 grams all-purpose flour
1/2 cup/75 grams medium-grind cornmeal
1/2 packed cup/100 grams light brown sugar
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened
Ice cream or whipped cream (optional)

Steps:

  • Place a rack in the center of the oven and heat oven to 350 degrees.
  • Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
  • Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
  • Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

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