Crisp Autumn air is a call to the kitchen for me. The delightful yet chaotic summer schedule is replaced by a welcomed structure and my little family finds a fresh routine. Orange clove candles are lit, cider is mulling, the millet is planted at the front door and I’m diggin’ harvest season! Living on the North Shore in Massachusetts, farm stands are brimming full of appetizing staples of a successful harvest season. As a nod to Summer-come-Fall, I thought I would share one of my favorite Crisp recipes with you. The topping is made with Olivio Buttery Spread, loaded with the goodness of California Olive Oil in this traditional buttery treat. Black Plums were calling my name at the farm stand and I love the Old World feeling they conjure. Your favorite apple or freezer berry filling would also be delicious under this Crisp Topping, too. Let me know what you think!
- Preheat the oven to 400* and butter your 8″x 10″ baking dish.
- Prepare the topping first. Combine the flour, oats, brown sugar, salt and cinnamon in food processor and pulse 5 times to combine. Add chilled Olivio and pulse until the mixture resembles small, pea-size gravel. Set aside.
- Next, prepare the filling. Toss the plums gently with the sugar, lemon juice and zest and vanilla. Pour into prepared baking dish and generously cover evenly with the topping mixture.
- Place baker on a baking sheet to catch any drips. Bake for 10 minutes. Reduce the heat to 350* and continue baking 30-40 minutes. Check after 20 minutes. If the topping begins to brown too quickly, gently lay a piece of aluminum foil over the top. The fruit mixture will be bubbling sweet harvest goodness when ready. Yum!
- Pull from oven and allow to set for about 30 minutes. This dish is delicious served warm with Vanilla Bean Ice Cream.
- Use a 5-Blade Pastry Blender to incorporate the ingredients by hand in a large bowl if you don’t have a food processor. Somehow the clean up seems more manageable, too:)
- A dollop of Creme Fraiche also makes a nice, sophisticated alternative to ice cream and gives a tart contrast to the sweet plums.
- Once cooled, this dish travels well on Fall Picnics and Potlucks. Just bring a serving spoon and gather the friends!