Receta Spiked Peach and Plum Crisp. Or Crumble…but I’m not a Cobbler!
Spiked Peach and Plum Crisp. Or Crumble…but I’m not a Cobbler!
What’s the story with this? There is no story. I simply had a whole bunch of peaches and plums in the fruit bowl on my counter the night before last that I realized were PERFECTLY ripe. As in I either eat a half dozen plums and four big peaches for breakfast the next day (I would most likely pull a barstool up to the kitchen sink for that feat!) or I come up with another plan. This is the plan. Cut them, throw them all together in a big cast iron skillet, sprinkle a bit of lemon juice and a bit more of dark rum over them and cover them with a mixture of flour, butter, sugar and oatmeal. Bake just long enough to brown the topping.
After a reader asked the question wondering the difference between a crisp and a crumble, I realized inquiring minds DO want to know:
Crisps – Crisps have a bottom layer of fruit, but their topping is much more crunchy than cobblers. Instead of a dough-like pastry that rises, the crisp is topped with mixture of butter, sugar and flour that is mixed together until ‘crumbly’ and is briefly browned in the oven. Crisps might include oats or granola in their topping as well.
Crumbles – The crumble also begins with fruit at the bottom, but is topped with a different butter-flour-sugar mixture called a ‘streusel’. The three ingredients are mixed just until crumbly and then poured on top of the fruit. This dish is very similar to a crisp but the crumble originated in Britain whereas the crisp is seen as more American. Crisps are also more rich than crumbles with higher amounts of sugar, butter and flour.
Cobblers – Cobblers also have a bottom layer of fruit but are topped with biscuit dough. The result is a dense, rich dessert. Most popular cobbler ingredients include apples, peaches and cherries.
Call it a crisp or call it a crumble but it’s not a cobbler…and all I can call it is good!
I thought the addition of whipped cream a necessity. I needed some dairy with my fruit. :)
Yes, that’s it. Dinner.
Spiked Peach and Plum Crisp. Or Crumble…but I’m not a Cobbler!
A great dessert blending the best of summer fruits with some oatmeal and a bit of rum.
Ingredients
- 6 ripe plums
- 4 large ripe peaches
- 1/4 cup brown sugar
- 2 jiggers of cup dark rum or bourbon (approximately 6 Tbsp)
- 2 Tbsp lemon juice
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 stick of butter, chilled and cut into 8 pieces
- 1 cup oatmeal
- Pinch of salt
Preparation
Preheat over to 350 degrees.
Slice the peaches and plums and spread them in a pan; I used a 10" cast iron skillet but a glass dish or metal baking pan would be fine too.
Sprinkle the fruit with the 1/4 cup brown sugar, the lemon juice and the rum.
Mix the flour, brown sugar and cinnamon in a food processor.
Add the butter and pulse until the butter is in pea size chunks.
Add the oatmeal and salt and pulse gently just to mix.
Sprinkle the crumble mixture over the fruit evenly.
Bake for 20-25 minutes; just until the topping is crisp.
Removed from the oven and serve warm with whipped cream.
Notes
I don't bother removing the skins from fruit or vegetables...wait, I do from carrots. So it's up to you. I prefer the time savings!
I used brown sugar and rum in my whipping cream too and then drizzled it with a bit of the juices in the skillet. YUM! Not too sweet; just right.
2.0
http://www.creative-culinary.com/2011/08/peach-and-plum-crisp-with-rum/
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